1. Peel fresh carrots, slice ginger, wash and drain red peppers for later use.

2. Cut carrots into thick strips, put them in a clean basin, add two teaspoons of salt, stir them evenly by hand and let them stand for 20 minutes.

3. Pour 500ml water into the pot, add sugar and boil until the water boils, dissolve the sugar, pour white vinegar and mix well, and let the boiled sweet and sour water cool.

4. cut a knife on the edge of the red pepper with a knife, which is convenient to taste.

After 5.50 minutes, the carrots began to marinate, and the radish strips were squeezed by hand to drain the water. The purpose of this is to remove the astringency of radish.

6. Take two sealed fresh-keeping boxes or other containers (do not use iron) and add ginger slices, red peppers and radish strips.

7. Pour in cool sweet and sour water, and the water will drown all the ingredients. Cover and seal, ferment at room temperature for 2 days, and then refrigerate for half a day before eating.