Pickled vegetables, snow-cured meat, and stains are definitely delicious in winter.
The radish is washed, peeled or not peeled as you like, I am still peeled. Other materials are also cleaned and controlled.
Sliced radish, of course, cut into what you like and taste, I have no taste, simple and simple four-piece
Look for a clean, water-free, oil-free, lidded container, such as a crisper, a microwave bowl or something. Put the sliced radish and a layer of radish into the salt. I don't like to eat too salty, so the salt is not much, see your personal preference.
This layer is packed, always filled, and finally put a little salt on the top, wait for 1 hour, you will find that the radish will seep a lot of water seeping out, draining the water
Add sugar, the amount depends on your preference, not too much, or you will take the lead, pickled for half an hour, there will be water, it does not matter, let it enjoy the small half an hour after the water is dumped. At this time, take a piece out and try to be salty, lighten the salt, salt and wash it with drinking water.
Put the prepared peppers and pepper slices into the rice, add rice vinegar, rice wine, and mix well.
Pour the drinking water, cold, bury the radish, the rest will be given time to ferment, generally it will be delicious after 24 hours, the best taste is about 72 hours