Korean radish kimchi pickling method is as follows:

Materials preparation: white radish appropriate amount, green radish appropriate amount, carrot appropriate amount, leek appropriate amount, pear appropriate amount, glutinous rice powder appropriate amount, salt appropriate amount, fish sauce appropriate amount, Korean chili powder appropriate amount, sugar appropriate amount, ginger appropriate amount, garlic appropriate amount, water appropriate amount, a pot, a few disposable gloves and so on.

1, white radish peeled and cut about 2 cm cubes, add 1.5 tablespoons of salt and mix well to marinate for more than 1 hour.

2. Peel the green radish and cut into 2 cm cubes, add 1.5 tablespoons of salt and mix well to marinate for more than 1 hour.

3: Combine the glutinous rice flour with the freshly processed pears and ginger-garlic mixture.

4: Add 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 tablespoon of salt, and 8 tablespoons of Korean chili powder and mix well to make chili sauce.

5: Add leeks, carrots, and pour the chili sauce into it, put on disposable gloves and mix well. Cover with plastic wrap and leave at room temperature for 24 hours, then refrigerate for 1 to 2 days before serving.