1, materials: white radish 1, a little salt, an appropriate amount of onion, small pieces of ginger 1, 4 cloves of garlic, an appropriate amount of korean chili sauce, an appropriate amount of sugar, an appropriate amount of shredded pear, an appropriate amount of Chili powder and 2 tablespoons of fish sauce.

2. Wash and peel the white radish, cut it into small pieces 1 cm square, put it in a container, add a little salt and stir it evenly, then soak the diced radish in brine, pour out the brine, then wash off the salt with clear water and drain it. The pickling time is about 1 hour. As a simple cold salad, you don't need to marinate it for so long. Just marinate the radish with water. Don't put too much salt in case it is bitter.

3. Cut the shallots into sections; Ginger and garlic should also be chopped.

At this time, the radish and pickled seasoning are ready. Just mix them. Add the pickled white radish into the seasoning, stir well, put it in a fresh-keeping box, and then put it in the refrigerator for 3 days to eat. You can eat it in the refrigerator for 2 hours in summer.