1. Main and auxiliary ingredients: white radish, chili sauce
2. Wash the white radish and cut into pieces.
3. Put it in a basin, add salt, sugar, and white vinegar.
4. Stir evenly, add minced ginger, and marinate for more than 2 hours.
5. Put the pickled radish cubes, control the moisture, and put them into the cooking box.
6. Add the chili sauce.
7. Stir it evenly, then marinate for more than 2 hours. It is better to put it in the refrigerator overnight.
8. This is the pickled kimchi white radish, which can be stored for 3-5 days in cold storage.
9. Serve on a plate and serve.
Tips:1. The amount of salt, sugar, white vinegar, and chili sauce during pickling can be adjusted according to your own taste.
2. It is better to use white vinegar, or rice vinegar. The use of aged vinegar is not recommended. The vinegar taste of pickled vegetables in aged vinegar is too strong.
