1. Peel the radish and cut into small cubes. (Slicing or cutting into small pieces is fine, as you like.)
2. Let salt marinate for 2-3 hours to effluent. (I put 3 teaspoons of salt, which is equivalent to 1 tablespoon.)
3. Rinse the pickled radishes with water. At this time, taste the saltiness. If it is too salty, rinse with water until it is suitable for your own saltiness.
4. Drain the water and set aside.
5. Cut the leek into small pieces. (I like to eat leeks, so put more.)
6. Peel and pit the pears and chop. (It can be beaten with a blender, I am too lazy to wash it, so I chopped it with a knife.)
7. Mince the ginger and garlic as well.
8. Put glutinous rice flour in water and mix well. (Ratio of waxy to water: 1:10)
9. Boil it into a paste and let cool. (While cooking, keep stirring to prevent the bottom from sticking.)
10. Put the ginger garlic, pear, fish sauce and sugar into the glutinous rice paste and mix well.
11. Put the leeks and the paste into the radish and mix well, add the chili powder and mix well. (I used medium spicy chili powder.)
12. After mixing well, seal and store in the refrigerator.
13. You can eat it in 1-2 days. (It is best not to exceed 5 days, it will become sour.)
14. Very crisp and appetizing.
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