How to ask Sichuan pickles and sour radishes?

The ratio of clean water, coarse salt, clean water and coarse salt is about 1 kg water plus 60-80 g salt (my mother's experience is salt saturation), 10 aniseed, 30 peppers, 10 peeled garlic, appropriate amount of white sugar and white wine, and various radishes.

Exercise:

1, wash and dry the pickle jar; Cleaning radish, cutting into pieces, and drying;

2. Add clean water and salt into a clean oil-free pot to make pickle water, boil it to dissolve the salt, add garlic, aniseed, pepper, sugar and white wine, and let it cool for later use;

3. Pour the cooled brine into the pickle jar, and the amount of water should be 2/3 of the pickle jar;

4, radish into kimchi water, it is best to fill the pickle jar;

5. Cover the pickle jar, add some water to the sink and put it in a cool and ventilated place to keep the water in the sink dry. It will be ready in 5- 10 days.