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

2. Cut the radish into thin strips, the skin can be kept and it comes out crispy when pickled.

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

4. Prepare a clean, airtight kimchi jar, rinsed and without oil. Boil a pot of boiling water, let it cool completely and then pour it into the jar, the amount of water is about half of the jar.

5. Prepare the mother water for blending the kimchi. Use the small spoon on the picture to scoop 3 ? tablespoons of salt into the water and stir well.

6. Use the small spoon on the picture to scoop 9 spoons of white vinegar and mix well.

7. 2-3 drops of white wine is good, not more.

8. rock sugar about 4 grains.

9. Finger tip peppers appropriate amount, cut into small pieces, into the mother water.

10. Sprinkle 7-8 pieces of fragrant leaves. The mother water of kimchi is blended.

11. Put in the sun-dried radish strips, cover and place on the balcony. About two days in summer and 3-4 days in winter, the radish strips will be sour and ready to eat.

12. Pickled radish will continue to ferment at room temperature, so after the acidity reaches your requirements, you should put it in the refrigerator to slow it down to continue to become acidic, and at the same time the taste will be cold and refreshing.

Tips

The ratio of salt to kimchi mother water tastes slightly salty is appropriate; the ratio of vinegar to taste slightly sour is appropriate.

Don't put too much white wine or the radish will be soft.

When serving, you can eat directly or drizzle some sesame oil.