1) One large radish, peeled and washed. Salt appropriate 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 cubes and salt well, press a weight on top and leave it for more than 2 hours, stirring once in the middle, so as to pickle it evenly.

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 boiling, stir frequently, otherwise it will be easily battered.

All kinds of white radish pickles finished

(20 pics)

6) After cooling the paste, mix in 6 cloves of garlic, a thumb-sized piece of ginger chopped into pieces, 4 tbsp of chili powder, a handful of chopped green onions, a small handful of chopped leeks, and 2 tbsp of sugar, 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.