Main ingredients

White radish

1 root

Accessories

Salt

3 and a half teaspoons

White vinegar

9 teaspoons

Fingertip pepper

Appropriate amount

Fragrance leaves

8 tablets

Rock sugar

4 tablets

White wine

3 drops

Steps

1. Pick a fresh white radish and wash it with salt or soda ash.

2. Cut the radish into thin strips. You can keep the skin of the radish and it will be very crispy when brewed.

3. Rub the white radish with a very small amount of salt, and then take it to the balcony to dry for 4-5 hours, until the radish strips are slightly soft and the moisture on the surface has dried.

4. Prepare a clean, sealed pickle jar, wash it and keep it free of oil. Boil a pot of water, let it cool completely and pour it into the jar until it is about half full.

5. Prepare the mother water for making kimchi. Use the small spoon in the picture to scoop 3 and a half tablespoons of salt into the water and stir evenly.

6. Use the small spoon in the picture to scoop 9 tablespoons of white vinegar and stir evenly.

7. Just 2-3 drops of liquor is enough, but not more.

8. About 4 pieces of rock sugar.

9. Cut an appropriate amount of fingertip pepper into small sections and put it into the mother water.

10. Sprinkle 7-8 bay leaves. The kimchi mother water is ready.

11. Add the sun-dried radish strips, cover with a lid and place on the balcony. It takes about two days in summer and 3-4 days in winter when the radish strips become sour and ready for consumption.

12. Pickled radish will continue to ferment at room temperature, so after the acidity reaches your requirement, you should put it in the refrigerator to slow down its continued acidification, and the taste will be cool and refreshing.