The invention relates to a waterlogging vegetable which uses radish as the main material, in particular to a making method of the radish immersed by sauce and the acquired radish skin immersed by sauce. The invention adopts the following technical proposal: 1) chipping the skin, chipping the radish skin with radish pulp of thickness 1 to 10 mm, and the area size of the radish skin is that 2 multiply with 3mm2, and subtracted by the accumulation of 5 and 7mm2, and the weight account is 2040; 2) salting, the acquired radish skin by the step 1) is mixed evenly with the refined sugar with weight account 0.5-1.2, the vinegar with weight account 0.3-0.8 and the total acid greater than or equal to 3.5g/100ml and salt with weight account 2.5-3.5, and are kneaded till the radish skin starts to soften; 3) flushing; 4)leaching; 5) infusion, after the water with weight account 15-35 is boiled, the heating is stopped, and red fresh pepper segments with bigger piquancy degree, width 2-8 mm and weight account 3-5 are added in; after cooling, garlic with weight account 0.7-1.5, mature vinegar with weight account 0.6-1.5, refined sugar with weight account 0.2-1.0, black soy sauce with weight account 0.2-1.0, chicken essence with weight account 0.02-0.1, salt with weight account 0.02-0.1 and braising soy sauce with weight account 0.3-1.0 are added in, and then the radish skin is immersed in, and kept in the refrigerating chamber with the temperature 0 to 7centigrade for 6-10 hours.