1. Wash the yellow radish and drain the water and cut into strips about 1.5cm
2. Sprinkle an appropriate amount of salt, mix well and kill for about ten minutes to get the water and radish spiciness
3. Sliced ginger, cut up pickled pepper
4. Add mineral water to the pot, add sugar, pepper, ginger, pickled pepper, boil and let cool for later use
5. Put the killed radish yellow flowers into a container with a lid, pour the cooked water into the lid, and put it in the refrigerator
6. You can eat it after pickling for more than two hours, preferably within two or three days
