2. Cut the radish into thin strips. You can keep the skin of the radish and it will be very crispy when soaked.

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

4. Prepare a clean, sealed pickle jar, wash it and keep it free of 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 making kimchi. Add 3 and a half spoons of salt, 9 spoons of white vinegar, 3 drops of white wine, 4 pieces of rock sugar, and an appropriate amount of fingertip peppers (cut into sections) into the water, stir evenly, and then sprinkle with 7- 8 bay leaves, the mother water of these kimchi is ready.

6. Add the sun-dried radish strips, cover and place on the balcony. In about two days in summer and 3-4 days in winter, the radish strips will become sour and ready to eat.

7. Pickled radish will continue to ferment at normal temperatures, so after the acidity reaches your requirement, you should put it in the refrigerator to slow down its continued acidification, and the taste will be cool and refreshing.