Prepare 2 appropriate sized radishes. The more you add, the more delicious kimchi is because the taste of radish and seasoning is mixed. Peel off with a filler and wash thoroughly.

Cut it into large pieces, pour enough cider to cover the radish, add about 1 tablespoon of salt, and marinate it for more than 2 hours. Please rummage through it once in a while.

In about an hour, water will come out of the radish and there will be more soup than the first time

You have to mix the seasoning in advance to soak the red pepper powder so that the color comes out. Half a cup of cider, 5 tablespoons of milk, 1 tablespoons of red pepper powder, 3 tablespoons of salted shrimp, 4 tablespoons of minced garlic, 2 tablespoons of salt, 2 tablespoons of sugar, and a little bit of new sugar can be added, but if there is a lot of sugar in kimchi, it becomes tasteless and sticky.

Cut the chives into finger lengths and prepare a handful. If you put in the green onion, the essence comes out! Don't add too much green onions

Put the radish that has been 2 to 3 hours on a strainer tray and mix it with 2 to 3 tablespoons of salt. Doesn't it look like brown sugar in the picture? It's salted seaweed.

After mixing the salt, tilt the tray to drain as much as possible

If the water doesn't drain from the tray anymore, mix it with chives and seasonings and it's done!!

I aged it more in the refrigerator and took it out the next morning, and it was crunchy and sour and delicious.