Wash the radish and cut it into strips or shreds, then add salt and marinate for a while, then clean up the leaking water inside and add other seasonings to taste. If it is cut into strips, the curing time will be a little longer, which may take about an hour. I usually shred, and some water will appear in it after pickling 10 minutes.

Ingredients: lettuce, carrot, white radish, pepper, cabbage core, ginger, garlic and pepper.

1, a big radish, peeled and washed. The right amount of salt. The radish I used weighed more than 2 kg and used nearly 1/8 cups of salt. The specific ratio of radish to salt is about 100: 2 (weight ratio, not volume ratio).

2. Cut the radish into small pieces and sprinkle with salt.

3. Stir the radish block and salt evenly, press a heavy object on it, leave it for more than 2 hours, and stir once in the middle to make the salt even. This picture is a little unclear. I put a smaller pot cover on the radish and pressed it with a big bowl full of water.

4. After more than two hours, the radish becomes soft and comes out, that is, it is marinated, washed with clear water, and then left for half an hour to drain.

5. While draining water, find a small pot, add half a cup of water, 2 tablespoons of flour and 2 tablespoons of shrimp with pickled peppers, cook and stir over medium heat, and finally it will be fine. Turn off the fire and let it cool. When cooking, you should pay attention to stirring frequently, otherwise it is easy to paste the pot.

6. In the cooled paste, add 6 cloves of garlic, shredded ginger with thumb, 4 tablespoons of Chili powder, a handful of chopped shallots, a handful of chopped leeks and 2 tablespoons of sugar, and mix well.

7. Mix the radish pieces.

8. Bottle, tightly covered and placed in a "dark" place.