1) One radish, peeled and washed. Salt to the right amount. I used this radish, there are more than 2 pounds some, with nearly 1/8 cup of salt, radish and salt specific ratio, about 100:2 (weight ratio, not volume ratio ha)

2) radish cut into small pieces, sprinkle with salt.

3) Stir the radish and salt, press a weight on it, and leave it for more than 2 hours, stirring once in the middle, so that the pickle is even. This picture is a little unclear, I was in the radish on the cover of a small pot lid, and then a large bowl filled with water on top of the pressure

4) 2 hours later, the radish pieces become soft, out of the water, that is, pickled, with water, rinse, and then left for half an hour, drained of water.

5) While draining, find a small saucepan, put in half a cup of water, 2 spoons of flour, 2 spoons of pickled shrimp, stirring while boiling over medium heat, and finally into a paste on it, turn off the heat, and let it cool. When burning, pay attention to often stirring haha, otherwise it will be easy to paste the pot.

6) In the cooled paste, mix in 6 cloves of garlic, a thumb-sized piece of ginger, 4 tbsp of chili powder, a handful of chopped green onions, a small handful of chopped chives, 2 tbsp of sugar, and mix well.

7) Stir in with the cubed radish.

8) Bottle, close the lid tightly and put it in a "dark" place (I put it in the kitchen cabinet).

After 2 or 3 days you can eat it.

After 2 or 3 days, you can eat it.