1Select 10 kilograms of fresh solid red radish, cut it into 1-centimeter-thick slices, and then reshape it into 4-centimeter-sized cubes.

2Wash and dry the sealed earthenware altar, add 300 grams of coarse salt, 200 grams of sweet wine water, 500 grams of ginger, 40 grams of kimchi pickling preparation (good fire meter), and Dahongpao pepper to 5 kg of mountain spring water and fully dissolve.

3 Add radish slices, completely immersed in salt water, compacted cover sealed, placed on the side of the earth stove to maintain about 18 degrees. After a week can become sour and fragrant.

4Take out the radish, mix with red chili oil and spices and eat.