2, green carrots washed, dry to the surface without raw water.
3, green carrot cut into strips, standby.
4, put the cut carrot strips into a clean large pot, sprinkle 2 spoons of salt inside, hand grasp, marinate for a day to make it out of water.
5. Pour off the pickled water and squeeze the water out of the radish sticks as much as possible with your hands. Put the squeezed radish strips into a large clean pot and set aside.
6, washed and dried garlic minced, ginger sliced, millet pepper cut circle. These are added according to personal taste, if you like light, do not put it does not matter.
7, will step 5 cut the material on the green carrot.
8, with a clean large bowl to mix a sauce, soy sauce, taste fresh, rice vinegar, pepper moderate. If the amount of marinade is large, it is recommended to boil the sauce and let it cool, and then pour it into the radish. If you pickle a few radishes in a quantity like mine, you may finish them in a few days, so you don't need to boil it. Stir well.
9, mix the sauce of the radish strips into a sealed jar, into the refrigerator for a day to taste, you can eat.
10, when eating a few drops of sesame oil, stir evenly.