Bring 2 cups of brewed soy sauce, 1/2 cup sugar and 1/2 cup anchovy kelp stock to a boil.
When it starts to boil, turn off the heat and let it cool

Wash the foreign substances on the outside with a brush
(Use the skin as it is without peeling.)
Slice it at regular intervals.
At first, it's constant, but the thickness is getting thicker and thicker
It'll be easier if you use a chopping knife

Boiled and cooled soy sauce
Pour all into shredded radishes.

Change the position of the radish
Let the radish soak in the soy sauce.

Over time, the moisture escapes from the radish and the pickles become plentiful.
The picture above is marinated for about 40 minutes.
Stir it once or twice more in the middle to soak the radish in soy sauce.
Let it soak for about 3 hours.

Squeeze the pickled radish by hand and put the soy sauce separately.

Put 6 pieces of garlic, 2 red peppers, and 1 grain of ginger in the soy sauce
Bring to a boil and let it cool again.

Put the radish pickles that are squeezed out of the soy sauce
Pour the cooled soy sauce over it after boiling it for a second time.

Leave it at room temperature for about a day
You can keep it in the refrigerator.

Squeeze the pickled radish and mix it with sesame seeds and sesame oil.
Or you can add red pepper powder, or if you want something sweet, you can add oligosaccharide.
It's delicious even if you season radish with basic seasoning.

Storage Side Dish Soy Sauce Radish Pickled Complete ^^