Prepare ingredients: fresh radish, coarse salt, clear water and a clean pickle jar.

Clean the pickle jar and dry the water.

Cut off the head and tail of the radish and cut it into a round shape to prevent water loss.

Put the cut radish into a pickle jar, sprinkle with appropriate amount of coarse salt, and add appropriate amount of water.

Press the radishes with heavy objects such as stones to ensure that they are marinated under the water surface, which helps to separate out water.

Wait a day and a night until the radish becomes translucent, indicating that the pickling is successful.

Take out the pickled radish and dry it for one day to remove excess water.

Put the dried radish into a clean jar, and pour proper amount of vinegar and soy sauce to ensure that the radish is completely immersed in the liquid.

Precautions:

Be sure to compact the radish to ensure the pickling effect.

The jar should be cleaned and dried to avoid bacterial growth.

The amount of vinegar and soy sauce should be added appropriately according to the number of radishes to keep the taste of sour radishes.

Check the liquid in the jar regularly during the pickling process to ensure that it has not eaten all the sour radishes.

It is best to taste the pickled sour radish before eating to ensure that it has not gone bad.