trimming young radishes
A big slice of young radish
The top part is messy
There are a lot of foreign substances Rather than washing up
It's easier to cut and cut
And the young and light radish
You can scratch it And
Cut the radish in half
You can cut it
And add water kimchi with young radish stems
Because it's that Cut off the leaves
The stem is easy to eat. Just the right amount
You can cut it cleanly
Wash it and season it with salt
The young radish came from the soil
Until the clear water comes out
Wash it 3 or 4 times
If you're done washing up, to season it with salt
I'll put it in here

Season the young radish with salt
Salt it with 2L of water
a cup of cloth-dyed paper cup (200 g)
First, to season it with salt
Pour 2L of water first and then dissolve it in water
Pour half a cup (100g) of sea salt paper
You need to melt the salt and season it so that it can be pickled quickly
When the salt is all melted, add young radishes
If you want to pickle faster, turn over the young radish
You have to wet it When it's wet
Sprinkle the remaining salt
Half a cup of paper (100g) of sea salt dissolved in water
It's this. The sun-dried salt I sprayed on young radish
It's a paper cup and a half (100g) so
One cup of sea salt and one cup of paper goes in

Grabbing the sauce
3 cups (750 ml) of ground water beer cups
Fanta (Cider) Beer Cup (250 ml)
A cup of sticky rice porridge beer (250 ml)
One cup of sand lance extract paper cup (200 ml)
Cheonil Salt Paper Cup Half Cup (100 g)
3 tablespoons of minced garlic
a spoonful of ginger
Mineral water (4L)
3 tablespoons of red pepper powder
If you add water, it'll make you feel better
It tastes cool And Fanta
I put in cider because it has a tangy taste
I'll add sticky rice porridge to mix well
If you don't have it, you can use porridge with flour
If you don't like fish sauce
You can take it out
But due to sun-dried salt
You need to season it more

Preparing vegetables for young radish kimchi
Yeolmu Water Kimchi Seasoning Soup Vegetable Ingredients
500g of radish, 200g of carrot
Five red peppers
7 cheongyang peppers
200g of scallions
It gives you a refreshing taste and the insides
Cut the radish that makes you feel comfortable
It's good to put it in The color and texture
Cut good carrots into small pieces
Make a cross at the end of the red pepper
Cut it into long pieces. Then, strainer it
If you cut it, it looks like it's minced
The same goes for Cheongyang chili peppers
I'll cut it Lastly, the chives
and add a cool taste

Put young radish kimchi
If you're done cutting the vegetables, put young radishes
Pour the vegetables into the container and mix well
When you're done mixing the vegetables, add a spoon of ginger
Pour it in And 3 tablespoons of minced garlic
Put it in I'll add ginger so that the sauce gets soaked
Mix the garlic well
I'm going to add some water to make it cool
I'll add more It gives off a tangy taste
I'll pour Fanta or Sprite
Then, mix the sauce well
I'm going to pour it in
I'm going to pour in the light sand lance
I'm going to add a different kind of fish sauce to my taste
You can put it in or take it out
Add seasoning and vegetables and young radishes
Stir it well and add 4L of water
I'm going to hold the soup
Stir it well and taste it
With half a cup (100 g) of bay salt paper cups
I'm going to season it
Season and ripen young radish kimchi
3 tablespoons of sugar that's good and sweet
You can put it in Lastly
To make the color of young radish kimchi soup
Put red pepper powder on a cotton cloth
Put it in and rub it. If you do this
It's clean, so it gives off only the color and spicy taste
Please take out the cotton cloth again
If you don't like chili powder, you can take it out
Lastly, the pickled young radish
After washing it, put young radishes in the seasoned water

Completion of young radish kimchi is refrigerated after aging indoors for a day
Now, mix the young radish and vegetables well
Put it in a container and it's done but
Instead of eating young radish kimchi right away
If you eat it indoors for a day
It's good, so let's mature indoors for a day
Please eat it If it's too mature
I can't eat it because it's sour, so I'll stay indoors
I recommend that you ripen it