Chinese-style refreshing pickles

Wash the fresh radishes, ginger, and chili peppers thoroughly, drain the water, and make sure there is not a drop of water on the ingredients; cut both types of radish in half, peel the ginger and cut it in half, remove the stems from the chili peppers (leaving a small part of the root to prevent moisture from entering and causing the final product to become hollow).

Prepare the ingredients; take a clean container and pour in cooled boiled water; add an appropriate amount of salt, white sugar, sorghum liquor, and white vinegar, and mix thoroughly; add Sichuan peppercorns, carrots, pickled radish, ginger, and chili.

Seal the container with plastic wrap and close it tightly; it can be eaten only after being left in a cool, ventilated, and dry place for three days.

On the fourth day, haha, the finished product is ready and can be eaten. You can see that the kimchi bacteria have already fermented, and the liquid has turned red. You can eat it once you open the lid.