1. Wash the white radish and set aside.
2. Cut into irregular long strips.
3. Add an appropriate amount of salt to the water, about half a day, and pour out the added water in the middle.
4. Add ginger and chili.
5. Add sugar and rice vinegar.
6. All ingredients are put together and sealed.
7. After being left for a week, the raw flavor of the radish is completely gone, and it is ready to be eaten.
8. Sweet and sour, appetizing and delicious.
