When water starts to boil in a pot, melt sugar first and add vinegar.

Red pepper paste with dongchimi (1T).Add wasabi (1/2) and sugar (1T) and mix^0^

It's convenient to add pickling spice, but I made it with the ingredients I have at home. They used bay leaves, cloves, and basil.

Store the soup in the refrigerator

Add herbs, cloves and bay leaves to pickle water and turn off the heat as soon as it starts to boil. If you boil it for a long time, the vinegar disappears.

Drop off on the sieve and hang the pickle water clean.

Dissolve pickle water in third order and add green tea powder, white lotus vinegar powder, and sweet pumpkin powder.

The three-color pickle water is complete. Cool pickle water down. When I learned how to make vegetable pickles, I made it by cooling the pickle water.
Many people say it's crunchy when you pour it in when it's hot, but even if you put it in cold, it's crunchy and delicious. But when you keep it for a long time, pour it when it's hot and pour it after a week, boil it once, cool it down, and pour it.

I'll chop the radish while the pickle water cools. Cut the radish into bite-sized pieces. Divide the radish into three parts and mix it with 3g of salt.

Stir in the cold pickle water once to mix the settled powder.