500g of white radish, 100g of chili pepper, 50g of dashi, 100g of ginger, 50g of salt, 50g of rock sugar, 50g of garlic

Practice

1. First, put an appropriate amount of salt into cold water, and then boil the water. The amount of water is about 20-30% of the capacity of the altar, not too much. Salt a little more than usual cooking, feel very salty that is. (If you use bottled drinking water, then you don't need to boil it, just put the salt directly.)

2. When the water is completely cooled, fill the altar, and then add one or two sorghum wine. Other wines do not work, kimchi mushrooms are actually from the sorghum wine koji.

3. Put red pepper, ginger, garlic in, you can put more, can increase the flavor of the dish. And this kind of dish to keep the altar all the time, they have the effect of sterilization and flavor. (Green peppers can also be, but the color is not as good as red peppers)

4. 2-3 days after the careful observation to see if there is a bubble formation around the pepper, the beginning of the time, it is one to two very small bubbles, do not pay attention to observe almost invisible. If there are bubbles, even one bubble, it means the fermentation is normal. (In fact, can not be observed is also okay, put 2-3 days on it)