1. The white radish is washed and aired.
2. Dry the first day.
3. Dry the next day.
4. Prepare a clean basin, cutting board, coarse salt (no oil).
5. Cut white radish into strips.
6. Sprinkle coarse salt layer by layer.
7. Put two bricks to press to press the water out of the white radish.
8. The white radishes that have been pressed all night are ready to dry.
9. Dry the first day.
10. White radish that has been sun-dried for a day.
11. Sprinkle an appropriate amount of coarse salt, cover with a clean thing, and dry it the next day.
12. Dry the next day.
13. Boil water at noon and wash three times to remove the salty taste. If you keep it for a long time, omit this step.
14. After washing three times, the salty taste is not so heavy and dry.
15. One afternoon is fine (the sun is good, so one afternoon is fine, depending on the degree of drying of the radishes to decide half a day or one day).
16. Take it back and put it in a jar for storage. If you want to keep it longer, dry it a little bit, and pack it tightly. I'm going to eat it, so it's not so dry and not compacted.
