The following is the Korean sour and sweet pickles for your reference

1. Wash the radish surface and remove the radish tassels.

2. Peel the radish and remove the head and tail.

3.

the radish is sliced to make it easy to taste, or it can be cut into radish pieces the size of a fingernail.

4.

Put the sliced radish into a larger container (the pot in my photo is small, but the big pot is used at the back).

5.

Put radish slices in a large pot and add some water (you can put more pickled vegetable soup if you like it, but I put about half a pot because I didn't have a container to put it in).

6.

Add a proper amount of salt, sugar and white vinegar for seasoning, and it tastes a little sweet and sour, just like the sweet and sour taste at home, but it is lighter than that. After adjusting the flavor, let it stand at room temperature for 24 hours. After pickling, it can be stored in the refrigerator in boxes.

7. Put radish and sweet and sour soup together when storing, and put a little Chili powder when drinking, especially fine,

the kind from DOG, so that the pickled vegetable soup is colored ~

8.

Pickled vegetables are sweet and sour, cool and delicious when taken out of the refrigerator, and the radish is crisp and refreshing when eating, and the radish is spicy and strange.