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1
Haha, remove the skin and wash them all -
2
First cut into segments, then into slices, then into strips -
3
They are all the same (slice the ginger and garlic), cover them with salt and set aside -
4
Seasoned water (use boiling water and let it cool before adding various seasonings for seasoning. The water of wild sansho pepper should also be added.If you like it spicier, add more, and the same goes for vinegar) The flavored water should highlight several flavors, salt, sweetness, not too sweet, sourness, moderate spiciness, it depends on the individual -
5
After adjusting the flavor, add the covered radish and chopped ginger and garlic directly. (It can be eaten after soaking for 2 days. Be careful to preserve the kimchi. Do not add raw water or oil to the kimchi water. Use a separate thing to hold it when eating. This kind of kimchi can be directly packed with a zygote and covered. Place the lid in the refrigerator to refrigerate and just clip it when eating