Yellow pickled radish, also known as "Muji", is commonly found in Japanese and Korean cuisine, and is used as a side dish or as a kimbap. The taste is sweet, sour and crisp, which increases the taste level of other foods.

Production method:

Step 1: Peel and wash the white radish and cut it into the desired shape. I bought one, cut some into thin strips, and kept it for kimbap. The other part is cut into semicircles for side dishes.

Step 2: Add a clean piece of kelp (common kelp) to the soaked water and cook together. Note that there are no mushrooms cooked together here.

Step 3: Mash two gardenias and boil them with a little water. Gardenia is sold in pharmacies, and you can buy it for 20 cents 10.

Step 4: Mix and filter the water from step 2 and step 3. It is estimated that this mixed water can't pass the radish. If it can't pass, add some water. After measuring the amount of mixed water, add white vinegar (it must be white vinegar, and please pay attention to the concentration of bottles at home) according to the ratio of mixed water: white vinegar: sugar: salt = 5: 1: 1:0:0.2. Then put it in a container filled with radish, seal it and put it in the refrigerator for one day.

You can take it out in one day. If you can't finish it, put it in the refrigerator. Can be stored for a period of time.