1. radish to cut off the skin, cut section, put into the preservation box; (fall and winter can be dried overnight before pickling)
2. radish skin to put a little bit more salt pickling, with the hands of the hand vigorously scratched, (a little bit more salt to remove the bitter taste of the skin) put at room temperature overnight (summer should be put in the refrigerator) and then sealed into the refrigerator for 2 days;
3. 2 days after taking out the skin, put the skin, the bitter taste of the skin.
2. Put a little more salt on the radish skin and scrub it well with your hands, (a little more salt can remove the bitter taste of radish) put it at room temperature for one night (put it in the refrigerator in summer), then seal it and put it in the refrigerator for 2 days;
3. Take out the radish skin after 2 days and pour off the pickled water; taste it and wash it with cold water if it is too salty;
4. Put the old soy sauce, crushed garlic, finely chopped green chili peppers, fresh lemon juice (or white vinegar), white sugar and mix it well, and seal the soy sauce and put it in the refrigerator for 2 days. refrigerator to chill, 2 days later you can eat.