Pickled radish: Wash and cut the radish into slices, then pickle them with salt.

1. Rinse the radish with clean water, and cut off the burrs and roots if there are any burrs.

2. The washed radish should be dried in the sun or in a cool place (there is no moisture on the surface of the radish), and then cut into appropriate sizes (it can be cut randomly or into thin slices, Of course, you can also marinate it whole, depending on your preference).

3. Pour the radish into a large basin, add an appropriate amount of salt, stir evenly (approximately 8 kilograms of salt for every 100 kilograms of radish), and let it sit for one to two hours (if you like other flavors) You can also add ginger and chili).

Then put it into a clean and water-free container. The container for pickles cannot be made of metal or plastic products, and must be made of ceramic anti-corrosion products. When the container is full, place a heavy object such as a stone on top of the radish and seal it.

4. Generally, it will be ready for consumption in about fifteen days.