1. Brush the large white radish, cut the skin into cubes, add salt, soak each slice evenly with salt and marinate for half an hour. Pour out the salted water from the pickling, squeeze the white radishes dry, add white sugar, marinate for half an hour, squeeze out the water, and marinate again with white sugar.
2. Wash the millet spicy, drain the water, and cut into small circles.
3. After the white radish has been marinated, squeeze the water, add sugar, salt, and spicy millet, and stir well. Put the lid on and keep it in the refrigerator for 2-3 days. You can also mix in light soy sauce, cooked oil and chili when you eat.
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