To prepare young radishes, scratch the soil at the end of the radish with a knife, and cut off the long or wilted radish at the end.

When the young radish is done, cut the frozen cabbage and young radish into 5~7cm sizes that are good to eat like a picture.

Don't rub young radish and eggplant gently in running water four to five times.. Like a baby.. Please wash it clean.

Now I'm going to pickle young radish and eggplant.
Put young radishes and eolgal in a large bowl and sprinkle thick salt, put young radishes and eolgal, and repeat spraying and sprinkle again and again, dividing the total thick salt into four to five times.
After doing this, think of it as marinating for about 5 to 6 hours. If you marinate young radish and eggplant in the morning, you can make it inside in the evening.

Wash all the ingredients clean, remove the seeds from the green peppers, slice diagonally, shred the onions, slice the green onions diagonally, cut the cucumbers and chives into 3cm long pieces, and prepare minced garlic and ginger.

After removing the seeds and washing the red pepper, cut it into 3 pieces and grind it finely in a blender to make red pepper water.
If it's too dry, add half a cup of water and change it.

In a bowl, add 6TS of red pepper powder and a cup of water and mix well to make it look like a hot pot.

I'm making bellflower roots for young radish kimchi and water kimchi... In a bowl, combine 4TS of flour in half a cup of cold water.
Boil 400ml of water in a skillet, turn the heat to its weakest, pour in the flour mixture and continue to stir.
Continue stirring and turn off the heat as soon as it rises slightly, and pour about half a cup of water on the edge.
If you pour it on the end, the surface doesn't dry, so it's good to use it gently even after a while.

Strain the grass soup through a sieve,
And strain the ground red pepper with a sieve. There is some residue left in the red pepper, but I will leave this and use it economically for young radish kimchi... I didn't put in water kimchi to make it clear..

The ground red pepper and paste are combined like this!!!!

You have to flip the top and bottom once every 1-2 hours for 5-6 hours to pickle young radish and eggplant evenly..
If the thick stem of the young radish bends softly, it's all pickled.

If it's evenly salted, just once in running water!! Shake it really gently and wash it again like a baby. You have to handle it lightly so that it doesn't smell green!! Please look around.

Put the minced garlic, minced ginger, cucumber, onion, chives, and green onion in the basin and mix the soup and red pepper first.. Lastly, add young radishes and salted eggplant and toss gently.

Put 500 to 700ml of bottled water in a bowl and mix 2TS of water kimchi soup seasoning - 2TS of flower salt, 3TS of sugar, 2TS of plum juice + 2TS of red pepper powder made on top.

Pour the water kimchi soup into the water kimchi storage container with the young radish in half and taste it again. If it's a little bland, add more salt, and if it's not sweet enough, add a little more sugar to suit your taste, and you're done with young radish kimchi!!