Practice 1: Wash the radish and cut it into radish slices (strips) with uniform size and thickness; Marinate with appropriate amount of salt for half a day to a day; Spread it out in the sun to dry.
Practice 2: Wash the radish, dry it naturally, and then cut it into long strips like watermelon with a knife. Put all the radishes in a clean basin or jar without oil, then sprinkle with salt (thin or thick) and castrate for about three days. Take them out and dry them in the sun until the radishes feel curly and elastic.
Practice 3: Wash the radish, cut it into long strips with skin, and then dry it in the sun until the surface moisture is gone. When the radish is soft, rub it evenly with salt and put it in a jar for a few days. When the salt is gone and the radish strips turn yellow, take them out and dry them until they are suitable.