Simply make pickled radish

Wash the white radish and cut it into slices.

Put some salt in the basin and let it sit for half an hour to draw out the water from the white radish. Make sure to sprinkle it evenly.

Wash the white radish that has been salted, then let it air dry for a few hours.

Put some salt, granulated sugar, and chili in a glass jar, fill it with cooled boiled water, and mix with chopsticks. Then add white radish. Don’t fill the water too high, or it will overflow during fermentation. Seal the jar by first placing a plastic wrap and then covering it with the lid.

It depends on the room temperature. In relatively warm weather, it will ferment and become sour in about 3 to 4 days, then it can be eaten. If you don't want it too sour, you can put it in the refrigerator to slow down fermentation.