Reference to the method\x0d\\x0d\Ingredients:\x0d\The only material: several large white radish roots. \x0d\The only seasoning: salt. \x0d\Method:\x0d\1. Wash the radish, drain the water, and slightly peel off some knots, but no need to peel it. The sour radish with the skin can be crispy! \x0d\2. Then cut it into small pieces about the thickness of your thumb, put it in a large basin, sprinkle some salt, mix well, and leave it for a while. \x0d\3. After leaving it for about an hour or two, the radish will pickle out some moisture. We put the radish and the moisture into a large jar. \x0d\4. Cover the lid and leave it for about a week. During this period, the radishes will continue to release water. You can use clean and oil-free chopsticks to turn them over properly so that they can evenly enjoy the moisture of the pickled water. If you like spicy sour radish, you can also put a few chili peppers in it and soak it together\x0d\You can eat it after a week. You don’t need to add vinegar. It becomes sour by itself and is very crispy, especially the skinned part! \x0d\It can be eaten directly or used to cook dishes with other ingredients. \x0d\Use clean and oil-free chopsticks to pick out the portion you want to eat each time, and let the rest continue to marinate. After a long time, the taste of sour radish will be softer and tougher.