Cut radish into appropriate thicknesses while considering the thickness of commercial pickled radish. It's a bit chewy as it's salted, so cut it into a thick slice that's not too thin. Adjust the length according to the type of gimbap you want and cut it. To make it the same size as the commercial pickled radish in a long gimbap, you have to cut the radish vertically, but I cut it short to use only half of the radish. And don't cut the radish, just pickle and ripen the whole radish, and then cut it into the shape you want and put it in the kimbap. I cut it and prepared it so that it can be pickled and aged as soon as possible.

Since the radish is cylindrical, cut the straight part of the middle long and the rounded edge thinly. I'm going to make pickled radish and eat it with dumplings or jajangmyeon.

If you cut the radish into the desired size, sprinkle thick salt evenly and soak it for about 4 to 5 hours. Turn it upside down in the middle so that it can be evenly pickled When you pickle a whole radish without cutting it, you put a lot of salt on it, but I cut it and pickled it, so please add a proper amount.

Wait until the salt is all melted and the radish is mushy.

When you fold the radish in half, it doesn't cut and if it bends, it's moderately salted. There's still a bit of crunchiness left, but I don't want it to be too salty, so I'll stop here. If you want a very firm texture, marinate it a little more

When the radish is pickled, make sweet vinegar water. Boil water, vinegar, sugar, salt, and cheese in a pot according to the amount of ingredients. I made a slight cut on the ruler to make yellow water come out well, and as soon as I put it in the water, yellow water starts to come out little by little.

And even before the water boils, it turned yellow.

While waiting for the sweet vinegar to boil, put pickled radish in a bowl to mature the pickled radish one by one.

Sweet vinegar water that turned into a thicker yellow as it boiled!! If you boil it for too long, it can have a bitter taste, so if the yellow water comes out, it's good to take it out right away

Pour the hot sweet vinegar water into a bowl of pickled radish, close the lid, cool it at room temperature, and put it in the refrigerator for about a week to ripen the delicious pickled radish.

Wow, isn't the color really pretty? It was taken before leaving it at room temperature overnight and putting it in the refrigerated. It's been a day since I made it. It's been a day and it's turned yellow.