I like pickles with porridge, which is delicious for me who are Fujianese.
Prepare two green radishes, or white radish or vegetable stalks, wash them and cut them into small pieces. (I didn't peel.) The ginger pieces are cut into pieces or silk.
Put the radish in the pot and sprinkle with salt. Don't sprinkle too much, or salty death. The ginger slices are also sprinkled with salt in order to pickle up the water. Ginger, I am radish and bottled before it is marinated. Forgot to take the radish.
When the radish comes out, pour out the water, and the radish is placed in a place with sunlight for 1-2 days, and the skin wrinkles a little. (There is a net on it, so that the fly does not fly.)
Pour some cold water and wash the dried radish. (If it is too salty, it will be more soaked.) Wait for the water to drain. Fill the bottle with the ginger and radish that have been marinated and put the ingredients in.
The soy sauce is not dried, and it can be eaten in the refrigerator or in a cool place for 1-2 days.