Korean radish sticks

Overview

Although it’s not yet time to pickle Korean kimchi in large quantities, I can’t wait because I’m greedy; Chinese cabbage is not suitable for pickling at this time, so let’s pickle two white radish. This way, we can pickle less, and we can satisfy our cravings without having to worry about spoilage due to high temperatures~~~

Tags

• preparing meals
• breakfast
• korean food
• korean kimchi sauce
• white radish
• salt

Ingredients

Steps

1. 1 Prepare the white radish

   

2. 2 Clean after peeling

   

3. 3 Cut the white radish into sections first, then into strips

   

4. 4 Put it into a clean basin and add 4 teaspoons of salt

   

5. 5 Mix well

   

6. 6 After marinating for 1 day, a lot of salt water has overflowed from the basin

   

7. 7 Squeeze out the salt water, drain and place in a basin

   

8. 8 Add appropriate amount of Korean kimchi sauce

   

9. 9 Stir evenly with a spoon

   

10. 10 Put it into a water-free and oil-free container, cover it with peritoneum and place it in the refrigerator

    

11. 11 It will be ready to eat in a week