Trim the ends of white and red radishes (no need to peel). Wash thoroughly and pat dry.

Slice into uniform strips (about 1cm thick; thick slices work too, adjust to preference) and place in a clean bowl.

Add salt, toss well to coat every strip, and let sit for 10 minutes.

After 10 minutes, the radishes will release lots of water. Drain completely—no rinsing needed.

Without changing bowls, add sliced ginger, sliced garlic, pickled chili peppers (with a little brine), and sliced green/red Thai chili peppers to the radishes.

Pour in Dahong Jiangzhe vinegar and half a bottle of Sprite. Stir well to ensure the radishes are mostly submerged (add more Sprite if needed). Adjust the vinegar-to-Sprite ratio to taste—more vinegar for tang, more Sprite for sweetness.

Cover the bowl tightly with an inverted clean plate (to seal and prevent odors/moisture loss). Refrigerate for 2 hours.

For a quicker fix, marinate at room temperature for 1 hour—chilling enhances crispness and deepens flavor.

Once marinated, serve directly! The red and white radishes look vibrant, and each bite is crunchy, tangy, and slightly sweet—just like your favorite restaurant’s version.