The method is as follows:

1. Wash the white radish with its skin and remove the tops and whiskers, and cut it into strips (thickness of chopsticks);

2. Use fine radish strips Mix the salt and marinate for two hours (it can also take longer, I only have so much time to wait);

3. Squeeze the water out of the pickled radish strips;

4. Mix the prepared fresh ginger (finely grated), chili powder, sugar, and a little allspice, then mix with the squeezed radish, and rub evenly with hands wearing edible gloves;

5. Pickle according to You can adjust the saltiness and saltiness to your liking by adjusting the appropriate amount of salt and sugar;

6. Seal it in a sealed container and put it in the refrigerator. You can eat it from the next day. The taste will be different every day;

7. Be careful to use dry utensils when handling and avoid getting them stained with water or oil.

Another: I did not dry or squeeze the radish strips specially when making them, so the radish strips retain moisture and have a crispy texture.