1. Wash the radish and millet spicy, and place them in a non-oily container to dry.
2. Spicy millet and cut garlic cloves.
3. Pour the final wash of rice water into the pot (forgot to take the picture), boil, add salt, taste the saltiness, turn off the heat and let cool.
4. Cut the radish into pieces, put them in a water-free and oil-free container together with garlic slices and millet spicy.
5. Pour in the cooked rice water and cover it for 5-7 days before eating.
6. The fragrant, crunchy, sour, spicy and refreshing pickled radish is complete.
Tips:1. Make sure to use the tools to make kimchi, and the container does not contain grease, otherwise the kimchi will become soft and rotten.
2. If there is no rice water, you can add salt to cold water directly, but the effect of rice water will be better.
