1 Wash the white radish, scrape the skin and cut it into small pieces one centimeter wide and about three centimeters long, wash the carrot and cut it into small pieces. Cut the ginger into thin slices.

2 put the cut white radish and carrot into the pot, put the right amount of salt, mix well, covered with plastic wrap on top, put it overnight.

3 after a night of pickling, red and white radish has come out a lot of water, pour out the water, and then rinse with water a few times, to not salty.

4Red and white radish to control the water, the bottle of pickled peppers along with the water into the radish, put the ginger into the radish as well.

5The red and white radish, pickled peppers, and ginger stirred well, put the right amount of white vinegar, and then add the right amount of sugar, and then stir well, the process can taste, according to personal taste, you can discretionary increase or decrease.

6This time, the work is done, sweet and sour, refreshing appetizing radish kimchi is done. It is best to put the kimchi in a glass container and refrigerate it to prevent excessive fermentation.

White radish has a great sweet and crisp flavor! The white radish pickled with salt can be stored for a longer period of time, anyway, the refrigerator basically to 1 to 2 months can be put in place, in the storage time they will slowly ferment, after 1 week will gradually become sour, but also the most delicious time, if you like it quickly try it

Preparation of ingredients:

White radish a green onion 8, coarse chili powder, fine chili powder, salt, garlic, ginger, sugar, from granulated sugar, and ginger. Sugar, honey, shrimp paste, cooked white sesame seeds, soy sauce

1-Buy a white radish, 450g is enough

2-Slice it, put 5 spoons of salt and marinate it for 20-30 minutes, and pour out the water from the marinade.

3-cleaning pickle jar halfway through pickling, soak in white vinegar with water to clean it, do not let go of the water disinfection, so that the life of the glass jar will be shortened.

4-Dry the pickle jar, can not leave raw water (i.e. tap water) in the jar, this step is very important!

5- Put the finished pickled radish strips in the jar and take a small bowl to mix the kimchi water.

6- Kimchi water = white vinegar and sugar. According to my personal taste of sourness and sweetness, I put the ratio of white vinegar and sugar is 2:1 (roughly according to the volume ratio)

7- Stir the white vinegar and sugar, and then pour it into the kimchi jar. The amount of kimchi water to put in is just 1/3 of the overall height of the radish. (I put in 1/2, but you don't really need it, the radishes will come out of the water on their own.)

8- Cover the jar and seal it, put it in the refrigerator for 24 hours and serve.