1. Wash the white radish, peel off the scars on the skin, but do not remove all the skin, cut into small cubes about 1.5 cm, sprinkle salt and marinate for a while
2. Pickle the radishes until the water comes out, pour out the water, add sugar and salt, mix well by hand, and then pour out the marinated water. Repeat this process, know that the spiciness of the radishes is not strong, so that the spiciness of the radishes can be removed; Marinate overnight and put it in the refrigerator
3. The next day, rinse the pickled radishes with clean water to avoid too salty, drain the water and set aside
4. Chop the ginger and garlic cloves into a garlic mortar and mash it into a puree. Wash the coriander and cut into sections, and chop the shrimp skin; take a clean pot or bowl and add Korean chili sauce, pineapple paste, ginger and garlic paste, minced shrimp skin, and chili Noodles, mix well with a spoon
5. The sauce after mixing well
6. Put on disposable gloves, pour the prepared sauce into the drained diced radish, mix well by hand
7. Finally, put the coriander section, put it in a sealed box, and store it in the refrigerator
Tips:When the white radish is pickled, rub it with sugar and salt repeatedly to get the flavor and the spicy taste of the radish.
