Soak radish with chopped pepper

Prepare chopped peppers and white radishes.

Peel and wash the white radish, and cut the white radish into long strips about 5cm.

Put the radish into a shau pan and drain the water from the surface of the radish strips (I drained it all night).

Place the drained radish strips in a crisper without water.

Then pour in the chopped peppers.

Mix well with dry and waterless chopsticks, cover and place in a cool place.

Take it out and eat it after two days.

Don't dump the chopped pepper water that has been soaked in radish strips. You can also use it to soak beans, lettuce, cucumbers, etc. in the same way as when soaking radish strips. Elephant beans can be soaked for as long as 4-5 days. You can open them halfway through and remember to use chopsticks to turn them over. The chopsticks must be dry and free of water. The taste will fade after soaking the chopped pepper 2-3 times. At this time, you can add some salt to it. However, the small dishes marinated in this way should be eaten within 1-2 days, and will become salty over time.