The radish is divided into eight parts, then each part of the radish cut into small slices, each small slice of about 1mm, as follows, this step is more troublesome, but slow work, so that the practice of eating up the texture is very good, and then cut off at every two or three centimeters, I am lazy, the whole radish are cut into thin slices, and then separated from cut off. 2.pickled radish

Cutting the radish in a large pot with a paring knife into thin slices can also be used. The lazy mm with a paring knife into thin slices can also be. 2. pickled radish

Cutting radish with a large pot with up, will be ready to pour the salt, about every fifteen minutes to turn the radish, make sure that each piece of radish can be salted salt, the purpose of this step is to remove the radish astringent taste and green spicy flavor, about one hour pickled. This step is to remove the astringency and greenish-spicy flavor of the radish. While the radish is pickling, let's get the marinade ingredients together haha.

The above ingredients in the chili pepper cut into small circles, and sugar, vinegar, distilled water in one piece, modulation into the pickled radish soup, this part can be as you like, like sweet put more sugar, love spicy put more chili, eat vinegar under more vinegar, they like it. 4. about an hour or so, the radish becomes soft, and pickled out of a lot of water, this time to use a lot of water to wash the radish, because in the crevices of the hidden radishes, the radishes are not the same as in the other side of the radish, the radish will be the same as in the other side of the radish, but it's not the same. Because there is a lot of salt hidden in the seam of the radish, it will be very salty if you don't wash it clean. I forgot to take a picture of this step. Drain the water from the radish, put it into a jar, pour the soup into it, and you're done. Pickled three or four hours can be enjoyed.