1. Ingredients: 250g white radish, 250g carrot, 100g cucumber, 200g pepper, 1 slice of ginger, appropriate amount of aniseed fennel, appropriate amount of pepper. Note: You can choose the ingredients; Seasoning: 1 tablespoon flavoring wine, 2 tablespoons salt, 3 tablespoons sugar.

2. Wash the white radish and carrots, drain the water, and cut into strips; wash the cucumber and cut into pieces; wash the peppers, drain the water; peel the ginger and cut into thin slices.

3. Sprinkle some salt on the radishes, carrots and cucumbers and let them sit for 24 hours; sprinkle salt on top and let them stand for more than 4 hours; wrap pepper, fennel and ginger in gauze to make a spice bag .

4. Place the pickled vegetables in a sealed bottle (jar), spread a layer of pepper and ginger on every other layer of vegetables, and then place the sachet in the center of the sealed bottle ; Press the sprinkled vegetables tightly and add appropriate amount of water, seal it and eat it within 7 days.