Prepare 8kg of radish
Marinate radish for 2 days after trimming
Before we marinate the radish, let's prepare it
You have to do it So first, I'll apply it to the roots
Cut the top part. And the radish skin
If it's thick, it's hard to lose moisture
So even if it's a waste of nutrients, cut it
It's better to give it to them
Cut the radish in half
And big radish is easy to ripen
It's good to cut it's good
You have to cut it into 3 pieces to make the moisture
It fades more easily
And pickles for gimbap
When you put it in, cut it into long pieces
Cut it into 3 pieces
Even if you lay down the radish for kimbap and cut it
It's okay, but cutting it up
It's more comfortable. Please keep that in mind
Radish is made with sugar
I'll take it out Radish is 8kg
1.5kg of sugar
First, I'm going to put on radish so that the moisture goes away
Then, sprinkle sugar on top of the radish
You have to take out the moisture through osmotic pressure
You need some sugar or salt
And even if you lose moisture with sugar
Moisture comes out of radish
It looks sweet, but it's not that sweet
If you put in all the radish and sugar
Rather than ripening it, the moisture from the radish
Leave it for 2 hours until it's washed out
It sounds good. That's how the radish is drained
I'm going down.
If the radish goes down, you can press it down
Press it down with a water bottle
If you put the lid on and ripen it
It is possible. And once a day
You have to turn the radish upside down
That way, the moisture comes out in two days
You can eat it

marinate indoors for 3 days with the 2nd sauce
It's been a while since I turned the radish upside down and drained the moisture
After two days, the radish that lost moisture
When I took it out, it was very clear
The moisture is gone well
Radish is good at losing moisture
It's not seasoned yet
Take out the radish and put the sauce again
You have to mix it and let it ripenjoy it
So, take out the radish separately and put it in the container
Please put it in
Before putting the radish in the kimbap
Cut the pickled radish into long pieces
If you want to cut it after finishing the seasoning
It's a hassle Pickled radish for gimbap
Please refer to it when you put it in
Pickled radish. Secondary ingredients to mature for 3 days
A cup of beer (250 ml/g)
3 cups of soy sauce beer (750 ml)
2 cups anchovy stock beer cups (500ml)
One and a half cups of starch syrup (375 ml)
One and a half cups of apple vinegar (375ml)
a cup of soju (250 ml)
First, the soy sauce that gives the taste and color
3 cups of beer (750ml) are in it
It's light and refreshing
For anchovy broth, 2 cups of beer (500ml)
I'm going in For anchovy broth, it's either cooking wine or
You can replace it with bottled water
And it's hydrating and sweet
One and a half cups (375ml) of starch syrup
I'm going in
It acts as a preservative and gives you a sour taste
For apple vinegar, a cup and a half (375ml)
I'm going in
Apple vinegar is normal vinegar
You can replace it
It also acts as a preservative
Add a cup of soju and beer (250ml)
You can drink it for a long time if you add soju
So if possible, put it in and put it in
Lastly, since there's starch syrup in it
You have to loosen it and pour it in
After pouring the sauce evenly
Press it down
Cover and age indoors for 3 days
You can do it once a day
Open the lid and turn the radish overDude.
You can eat it in 3 days
Please flip it over

Refrigerate radish pickles 3 days after ripening
After 3 days, pickled radish is done
I drained the water for 2 days and marinated it for 3 days
I opened the lid and found out that the pickled radish
The color is good and it's very firm
I'll take out the soup as it is
You can keep it refrigerated
There are still a lot of autumn radishes
I put it in the box. I hope you eat it all summer
I recommend it Put it in the kimbap
It's really good if you eat it
Then I'll wrap up the pickled radish
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