Just fast, pickle quickly, and eat it in a day.
Millet pepper ginger shredded
Wash and dry the radish, cut into slices, add the right amount of salt, and grab a pickle for half an hour. After the water is discharged, pour out the water.
Put ginger silk millet pepper into the radish, add more white vinegar (preferably pure grain white vinegar), then put some salt, and finally put twice the amount of salt sugar. Grab evenly.
Put in a clean container and compact with a spoon. You don't have to put the refrigerator in the spring and autumn, you can eat it in a day or two.
The amount used here is not specific. Basically, a 15 cm radish, two spoonfuls of salted salt, and a spoonful of salt in the later stage.