Rock sugar pickled radish

One fermentation bottle.

Wash the radish and the green and red peppers and let them dry. Peel two pieces of ginger and prepare one large head of garlic (or two small ones).

Auxiliary ingredient preparation: Slice the ginger, split the garlic in the middle, split the red pepper in the middle, split the green pepper in the middle (important).

Main ingredient: Radish, cut into pieces (if you want to eat it sooner, make the slices thinner).

Use half of the ginger and garlic as a base, arrange the radishes neatly, evenly insert the green and red peppers into the gaps, cover with the other half of the ginger and garlic on top, add 50–100g of salt (according to taste), and 500g of rock sugar (adjust according to taste).

Wait until the green chili peppers turn completely yellow, which indicates that fermentation is complete. After fermentation, soak for about 3 days, then eat.