Radish, carrots and cucumber pickles

Cut all the vegetables into 1 cm wide pieces and place them in a plastic bag. (The carrots are hard, so cut them thinner than other vegetables.)

Put all the pickled soup seasonings in a pot, bring to a boil, then let cool.

Put the cooled pickled soup in [1], add one hawk claw if you like, then remove the air and let it rest in the fridge overnight. (By removing the air well, the pickled soup can spread throughout the vegetables and allow the flavor to soak well.)

After one night, put the remaining pickled soup and add the remaining pickled soup to finish.