Traditional pickled radish and pickles, a refreshing side dish for breakfast, come and try it!

Wash the white radish and carrot, put them in a container, put a layer of radish and a layer of salt on it, sprinkle a little more salt on it, and leave them in the shade for 3 to 5 days. The radish absorbs salt, drains water, and is decocted with pepper, star anise and pepper. After cooling, pour it into the container of pickled radish and eat it in a few days.