2. Cut the white radish into thin strips of about 1 cm, or cut into thin slices, and then we add a proper amount of salt to grab it evenly. Pickling 1 hour or so will make radish more brittle. Remember to pour out the salted water.

3. Adjust the sauce when pickling radish. Put sugar, white vinegar, white wine, pepper, pickled pepper and lemon slices into a bowl and stir well.

4. Find a container that can be sealed. It is recommended to choose transparent glass bottles for novices to observe. Then we pour radish and pickle juice into a sealed container.

5. Then marinate in the refrigerator for about 3 days before eating.