Instructions: Pare and cut giant white radish into 3/4-inch cubes. Sprinkle with 2 tablespoon of the salt and let stand 1 hour. When softened, drain and sprinkle with powdered red pepper. Grate apple.

Put the radish and apple into a bowl. Add salted shrimp, garlic, ginger, green onion, remaining 1/2 tablespoon salt, and dissolved sugar. Mix well and pack into a crock or enameled container. Place a smaller lid or dish on top of pickles before covering with plastic wrap or the lid of the crock. Let stand 4 days at 50 degrees.

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