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1
Wash, peel and slice the white radish. -
2
Put it in a bowl, add an appropriate amount of salt, mix well and marinate for half an hour to drain out the moisture. -
3
When pickling radish, peel and slice the ginger and slice the garlic. -
4
Remove the fine water from the pickled radish, but do not rinse it. Put it in a lunch box, add ginger slices, garlic slices and chili oil. -
5
Then add light soy sugar and a little more vinegar, stir evenly, then cover and marinate in the refrigerator overnight.