1. Peel the radish,
2. Cut even long strips, add salt, stir well, and marinate the water,
3. The ingredients are ready,
4. Mix all the ingredients except the radish until saccharification,
5. The radish that comes out of water,
6. Pour the water into the mixture first,
7. Pour the ingredients into the radish and mix well,
8. Find a water- and oil-free airtight bottle and seal it up. It tastes best after 5 days.
Tips:If you won’t be spicy, omit the chili, but it tastes better if you put it in, you can put a little bit less
