The way to make Korean pickled radish is to wash and cut the radish, then put it into an oil-free container and add the ingredients to pickle it for about a week.

The Korean pickled radish is a standard ingredient in Korean noodles, and without it, the noodles don't seem to be very special. In fact, the practice of Korean pickled radish is also very simple, I will teach you.

Cut the cleaned radish in half and then in half again. Place in a clean and oil-free bowl.

Put the cut radish in the basin, put salt, water with a heavy weight on the radish.

After 6-8 hours of pickling, take out the radish. The pickled radish should be argued into a curved shape without breaking. Set the pickled radish aside to drain.

Put in the ingredients, order:water_white vinegar_sugar_gardenia. Boil and let cool.

Put the drained radish into a container and pour in the cooled pickling water. (The container of pickled radish should be free of oil and water, and can be sealed)

Seal and put it into the refrigerator, and turn the radish up and down after 24 hours. Gardenia can be taken out and thrown away. (Because the gardenia time soaked too long, the juice will have a slightly bitter flavor.) Can be eaten after a week.