• 

  1

  Main and auxiliary ingredients: white radish, chili sauce

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  2

  Wash the white radish and cut into pieces.

• 

  3

  Put it into a basin and add salt, sugar and white vinegar.

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  4

  Stir evenly, add minced ginger, and marinate for 2 hourshours or more.

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  5

  Put the pickled radish pieces into a cooking box.

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  6

  Add chili sauce.

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  7

  Stir it evenly and marinate it for more than 2 hours. It is better to put it in the refrigerator overnight.

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  8

  This is the pickled kimchi and radish, which can be stored in the refrigerator for 3-5 days.

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  9

  Place on a plate and serve.

Tips

1. The amount of salt, sugar, white vinegar, and chili sauce used in pickling can be adjusted according to your own taste.
2. It is better to use white vinegar, but you can also use rice vinegar. It is not recommended to use mature vinegar, as the pickled pickled vegetables will have a strong vinegar smell.