2. Cut the white radish and carrot into thick strips, put them into a clean pot, add two teaspoons of salt, mix well by hand, and leave them for 2 minutes

3. Inject 5ml of clean water into the pot, add white sugar and boil until the water boils, and then pour white vinegar to mix well. The purpose of this is to remove the astringent taste of radish

6. Take two sealed lock boxes or other containers (not made of iron), put ginger slices, red peppers and radish strips

7. Pour in cold sweet and sour water, the amount of which exceeds all the ingredients, cover and seal, ferment at room temperature for 2 days, and then put it in the refrigerator for half a day before eating. 1. The key to making this dish better.

2. Prepare sweet and sour water. The ratio of white sugar to white vinegar to clear water is 1: sugar 2: white vinegar 5: clear water. . Remember to use good white vinegar instead of vinegar essence.