STEP 1/4
Prepare a large radish (about 1kg), peel it, slice it flat, and marinate it in 100ml of vinegar, 100g of sugar, and 3T of thick salt for 4~5 hours. Please mix it in the middle.
STEP 2/4
(You can cut it flat or long enough) Drain the pickled radish from the strainer tray.
STEP 3/4
It's better to make the sauce in advance and let it ripen. It tastes like red pepper powder. If it's bland, add tuna liquid
If you like sweet taste, add sugar or oligosaccharide to suit your taste.
STEP 4/4
Mix it in the sauce and eat it while refrigerating. I think a week after ripening is the best.
It goes well with various foods.
To make the color beautiful, mix it with 1T of red pepper powder before mixing it with the sauce, and the kimchi color is pretty.
Chungmu kimbap, galbi jjim, meat dishes, and noodles have sour radish kimchi
It's a clean finish