White radish, also known as big radish or ivory radish, is a biennial herb, literally meaning "Chinese flowering cabbage". After the autumn harvest every year, boiled radish with cabbage is the main course on the table of northerners. Eating radish in winter is a well-known saying of the people in the north, and it is also a widely circulated nutrition slogan in the north.
The main purpose of radish is to pickle pickles. After harvesting in autumn, people cut it into large sections or chunks, then wash it with clear water, sprinkle with coarse salt, put it in the jar, cover it and put it in the corner of the yard. Pour the jar once a day for half a month, and then take it out to eat after one month.
How to eat it is nothing more than taking it out of the jar, washing it, shredding or slicing it and serving it on the table. Note that some people eat it with soy sauce, vinegar, onion and ginger. It's more delicate, and it's mixed with some sesame oil and so on. This traditional practice of pickling radish has a history of more than 1000 years. For more than 100 years, Tianxiang pickles have become a famous dish in the north, and its birthplace is actually Baoding, Hebei.