1. Ingredients: 3 radishes, 20g salt, 30ml white vinegar, 20g sugar or rock sugar, 6 millet peppers.

2. First wash the radish, then cut it into small pieces or slices, clean it, and drain the water.

3. Then sprinkle with salt and marinate. After sprinkling the salt, mix the salt and radish pieces evenly, then set it aside. Don't worry about it at this time and let it marinate.

4. Pickle for about half an hour. If you look at the radish pieces again, you will find that there is a lot of water in the radish basin. This is because the water has been released from the salt-pickled radish.

5. Cut the millet peppers and set them aside for later use. Then rinse the pickled radish with water. The salt flavor has soaked into the radish. We don’t need the salt water, so we need to rinse the radish.

6. Take out your sealed cup, put the pickled radish, cut millet pepper, sugar or rock sugar into the sealed cup at once, then pour in white vinegar, cover it and put it in the refrigerator. The upper level is insured and you can eat it the next day.

7. It tastes great when taken out the next day. It is very suitable for hot summer days. It is very good as an appetizer and goes well with meals.