Remove any spoiled skin from radish but keep the good skins. Clean well and then cut the radish into slices around 0.4cm in thickness.
Transfer the slices to a large bowl and then spread around 2 tablespoons of salt on top. Mix well and marinate for half hour. There will be a layer of water at the bottom and then squeeze the water out. No need to wash the radish.
Cut fresh chilies into circles, transfer to a small bowl and then add around 2 tablespoon of low sodium soy sauce and then 1.5 tablespoon of black vinegar, along with ginger shreds. Mix well and set aside for 10 minutes.
Spread the sauce made in previous step to radish. Add chili powder or chili flakes, Sichuan peppercorn and chopped garlic on top. Heat around 3 tablespoons of hot oil and pour over the seasonings. Mix well.