Let's start with spring onion and radish
Spring leaves are strong, so you have to cut them first
First, cut the roots in half
And after blanching the outer leaves of spring winter
Put it in the soybean paste soup and boil it
Repeat cutting the roots and cutting them in half
If you're done, wash it clean and prepare it's ready
Add salt to half a cup (100g) of bayonet paper
Sprinkle spring dong and radish by dissolving salt in water
You can put it in I recommend it to melt faster
After you pickle the spring season, you have to pickle the radish together
It needs to be soft to put water kimchi
It's good to cut the skin off
That way, you can eat it with spring dong
Cut it long enough to make it's easy to eat
You need radish to make it more colorful and refreshing
I do. When you cut the radish, it's like this
I'm going to season it and marinate it for about 2 hours
I don't season it separately
You can do it with Bomdong
But we wanted to make it look good
I did it separately So please keep that in mind

Put spring dong and radish together and marinate for 2 hours
Spring Winter 1.5 kg
1.5 kg of winter radish
6 cheongyang peppers
four red peppers
100g of chives
half an onion
Prepare vegetables while you pickle the spring winter
If you marinate the vegetables with salt
It's better to eat vegetables because they're seasoned
So, mix it with spring dong and radish and mix it with salt
I recommend putting you to sleep

I'm going to make the spring kimchi sauce
5L of bottled water
3 tablespoons of minced garlic
One cup of baecheong beer (250 ml)
a half-baked spoon of ginger or ginger syrup
A cup of sticky rice porridge beer (250 ml)
2 tablespoons of red pepper powder
When it comes to baecheong, you have to change your stomach
You can make it with Saida
I take out sticky rice porridge according to my taste
You can replace it with flour
If you put it in water kimchi, add the pear syrup
I'll change my stomach or replace it with Sprite
It is possible. If possible, add pears and water kimchi
I recommend you to eat dongchimi
It's pickled cabbage, so I'll hold on to the sauce
You can put spring dong and vegetables
That's how it tastes good and the water from the vegetables
It's a perfect combination of water kimchi
So don't throw away the water that was marinated with salt
Leave it and adjust the seasoning
When you're done with the sauce, mix it and mix it
I'll taste it in the middle to taste it
When it's a bit bland, season it with the salted water
I'm worried because I washed it clean and put it to sleep
Drink it and taste it
Lastly, put red pepper powder in a cotton cloth
If you cast it, the color comes out neatly
Please keep in mind.

Finished spring water kimchi aged indoors for a day and refrigerated
Put vegetables and spring dong in the sauce
If you put it all in, you need to ripen it for a day
Put it in a container to mature
Spring water kimchi needs to be aged indoors for a day
you can enjoy it even more
If it ages too much, until you finish eating it
It's too sour to eat
So please let it ripen for just one day
After a day, I opened the lid and checked
It's aged well Now
If you sprinkle sesame seeds before you taste it
It looks good and tastes better
When I tried the water kimchi with sesame seeds
It was very spicy and cool
Eat something greasy or soup
If you want something cool, try it
I recommend it