Radish is inexpensive and is used as the main ingredient of food or as an ingredient. It's an indispensable ingredient for kimchi. Sometimes it's crunchy raw, sometimes it's ripe and cool, and you can't give up on both. Radish has many effects, but it prevents obesity and is also effective as a cold medicine. When you see cold symptoms, make radish juice and drink a cup and sleep, and the cold energy disappears the next day as if it were washed away. It is good for smokers, but siniglin, a spicy ingredient of radish, stimulates the mucous membrane to activate the secretion of water-based mucus, which is effective for smokers who suffer from sputum caused by cigarettes because it dilutes phlegm and helps to spit it out easily. Also, it has excellent radish juice effect for people with allergic rhinitis. Raw food has an anti-inflammatory effect, so it cools the body and warms the body when it is boiled. Cooked radish is easy to digest. Today, we're going to make white radish kimchi. It's similar to regular kkakdugi without just adding pepper powder, but adding a small amount of salted fish can make it taste cleaner. Let's take a look.