How to pickle green radish?

The pickling method of green radish is as follows:

Ingredients/Ingredients: 2 carrots, 20g salt, 2 tablespoons soy sauce, 2 tablespoons aged vinegar, 1 tablespoon white sugar, 1 tablespoon Jiang Mo, 1 tablespoon minced garlic, 2 tablespoons Chili oil, 1 appropriate amount of red pepper.

1. Prepare two green radishes with heads and tails removed.

2. Clean the radish, dry the surface moisture, cut into pieces and cut into thick shreds.

3. Add 20 grams of salt, grab it evenly by hand and marinate for 2 hours.

4. Remove pepper seeds from red peppers, wash and shred. Chop garlic and ginger separately.

5. Squeeze the pickled radish dry, and then rinse it with pure water.

6. Squeeze the shredded radish dry again, put it in a bowl, add 2 tablespoons of soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of white sugar, 1 tablespoon of Jiang Mo, 1 tablespoon of minced garlic, 2 tablespoons of Chili oil, add shredded red pepper and mix well.

7. The mixed shredded radish can be eaten directly. If you can't finish it, put it in the refrigerator.

8. The pickled radish tastes crisp and refreshing, which is most suitable for porridge.