Wash the radish and cut it into thin slices, put it in salt and pickle it for about two hours to get out the water. Wring out the water from the radish, put the radish into a clean utensil without oil, put ginger slices and dried chili on top. Pour the sweet and sour water over the radish.

Proportion of sweet and sour water: 100 grams of sugar plus 100 grams of white vinegar plus 150 grams of cold white water and mix well. Cover and seal, put it in the refrigerator for three days and serve. Three days later sweet and sour and refreshing sweet and sour radish is ready.