1. Slice the white radish and marinate in salt for half an hour
2. Pour out the soup of pickled radish
3. Pour into cool boiled water, wash away the salt, control the water and set aside
4. Put light soy sauce, balsamic vinegar, star anise, cinnamon bark, bay leaves, pepper, grass fruit in the pot
5. Bring to a boiling pot
6. Put the water-controlled radish in a sealed box
7. Pour the cooked sauce and vinegar into the radish while it's hot
8. Seal for two hours and eat
