1 green radish, half a head of garlic, 1 pinch of peppercorns (3-5g or so) soy sauce , vinegar , 1 spoon of mineral water . Dried radish kimchi practice steps

Radish cut about 1cm thick slices. Do not peel! Then cut into thick strips and sun-dry or dry the radish. Sun-dried then radish must be flat, not stacked, otherwise it is easy to grow mold in summer, in a ventilated, dry environment in the sun to dry. Shoot half a head of garlic, do not need to chop, slightly patted on the line, the pepper boiling water, garlic and pepper into boiling water sterilized oil-free glass jar. These two ingredients will add wonderful flavor to the dried radish, and the pickled garlic can also be eaten ~ Dried radish is scalded with boiling water and put into the bottle. Pour in soy sauce to cover about 1/3 of the dried radish, then pour in vinegar to cover 1/2 of the dried radish.

Sprinkle a spoonful of salt over the top of the dried radish. Pour in mineral water to cover the dried radish. Make sure to use mineral water, not raw water or hot water.

Step 7: Shake and store in the refrigerator or in a cool place. After 12 hours or more, you can eat it~