How to pickle spicy radish shreds

Radish.

Peel, wash, and drain the water.

Cut a piece the length of the little finger, and as thick as half of the little finger.

Evenly spread the shredded radish in a winnowing basket, place it under the sun for 2 days until half-dried, turning it once or twice during this time.

Ginger, garlic.

Cut the ginger into thin strips.

Cut the garlic into thin strips.

Sprinkle shredded ginger and garlic over the semi-dried shredded radish, then sun-dry it for another day until it is about 80% dry.

Put the dried three shreds into a dry, clean bowl, then add the dried chili husk shreds and salt and mix well.

Prepare clean glass jars in advance, rinse them with boiling water and let them drain completely. Fill the jars with shredded radish, pressing down a little with a rolling pin, then continue filling, pressing until no more can be packed. Cover with a lid and let it sit in a cool place for about 10 days before eating.

Take an appropriate amount when eating, drizzle with sesame oil and eat directly, or lightly stir-fry in a pan with oil over low heat; both are fine.