Spicy radish

the pickles -- the radish radish radish -- buys 50 radish and radish each year, buys this radish, and the whole radish is 8-9 cents green and green. it tastes good, it's not spicy and it's a little sweet, it's good to eat it all the time. buying radish in winter is 80% dry and stored in the cool air, and is easy to mix whenever you eat. it's enough to eat for a week, and it avoids the risk of spoiling. raw materials: radial radial radial radial radials: home-made pepper pepper paste tastes of soy sauce a. radish washes clean and controls dry water b. c. long strips cut into coarse pencils c. laced radish strips in oilless and waterless containers d. . . sun-soiled salt e. hand-layed so that salt is spread evenly in the radish f. placed in containers for more than 10 hours in order to ensure that rinsed g. rinded radied radiums are flattened in the sun for about 8 minutes per day in a h.3 days. r. put them in the bag and store them in the dark place 1. 2. the water is dry as much as possible, and it is better to use a man at this time. 3. the radish radish is loosed, with precipitous pepper powder, a proper amount of salt, pepper noodles and a proper amount of soy sauce. put one-off gloves on your hands, rub them up and down, and then add something to the taste of what is missing, until it's right for itself. the dry radish is kept in a sealed tank and can be eaten for about a week or so every time it is made, which is not easily broken。