Kimchi Dried Radish
by Catkins 1982
Favorite
Difficulty
Easy
Time
24h
Serving
2
1. Half of the green radish, leftover from the last time I made the shredded radish balls.
2. Cut into long strips not too thin. Xiao Muzi is generous.
3. Sprinkle in salt and marinate overnight.
4. In the second morning, put the radish sticks on the bamboo curtain in a well-ventilated and sunny place.
5. It's 8 minutes to do it in the evening, and it's all right.
6. Wash the radish.
7. Add apple and pear shreds, sugar and kimchi chili sauce, put in the refrigerator and marinate overnight.
8. It's ready to eat, slightly spicy and crispy.
