Pickles

THE WORD "WINTER RADISH" IS A WELL-KNOWN WORD FROM THE PEOPLE OF THE NORTH, AS WELL AS A POPULAR SLOGAN OF NUTRITION, WHICH, WHEN THE RADISH IS COLLECTED EVERY WINTER, YOU HAVE TO PICK OUT SOME OF THE RADISH AND LEAVE SOME OF THEM TO EAT, AND THE REST YOU HAVE TO BURY IN THE KITCHEN AND PREPARE FOR THE WINTER. THESE CARROTS ARE ONE OF THE NECESSARY FOODS FOR WINTER IN THE COUNTRYSIDE, IN THE OLDEST WAY. CUT THE RADISH FROM ITS HEAD, BUT IT CANNOT BE CUT OFF FROM THE RADISH TAIL, SO IT IS A WHOLE RADISH. WHEN THE RADISH IS CUT, IT IS SALTED FOR ONE TO TWO DAYS AND THEN HANGS IT OUTSIDE THE HOUSE ON A BRANCH SO THAT IT'S SUNNED UNTIL IT SNOWS, THEN TAKES IT BACK AND PUTS IT ON THE ALTAR AND EATS IT. WHEN YOU WANT TO EAT, WASH THE CARROTS IN THE WATER, OR USE THE WATER FOR ABOUT ONE OR TWO HOURS, THEN CUT THEM INTO SMALL PIECES, IF YOU WANT TO EAT A LOT OF QS, WASH THEM A FEW TIMES AND MIX THEM DIRECTLY; IF YOU WANT TO TASTE A LITTLE LESS, THEN ADJUST THEM ACCORDING TO YOUR TASTE, SO THAT YOU CAN EAT THEM SO YOU CAN EAT THEM。