2. Wash the white radish, cut the radish first, then slice it, and then cut it into strips. I prefer the taste of radish strips. You can also slice and cut into pieces. Pickled radish is refreshing without peeling.
3. Put the cut radish into a container, add 2 spoonfuls of salt and marinate for 10 minute. Radish will come out and control the water.
4. Marinate with white sugar 10 minute. The same radish comes out of the water and is controlled to dry. Rinse it with boiling water and put it in a sealed jar with cold boiling water.
5. Cut the pickled pepper to make the radish more tasty. Pour the pickled peppers into a sealed jar. Don't waste pickled pepper water. Add half of radish and appropriate amount of white vinegar. You can add less at first, depending on your taste.
6. Stir well with chopsticks, and the pickled radish is finished. Cover it, and you can eat it in 10 minutes. Put it in the refrigerator for one night, and it tastes better!