Korean Radish Sticks

Korean Radish Sticks

1. Prepare the white radish

2. Wash after peeling

3. Cut the white radish into sections and then slices

4. Put it in a clean basin, add 4 teaspoons of salt

5. Stir well

6. Marinated for 1 day, a lot of salt water has overflowed in the basin

7. Squeeze out the salt water, drain and put it in a basin

8. Add appropriate amount of Korean kimchi sauce

9. Stir well with a spoon

10. Put it in a water-free and oil-free container, cover the peritoneum and place it in the refrigerator freezer

11. It will be edible in a week

Tips:

1. The white radish has enough moisture and needs to be drained before pickling
2. From step 4 to step 10, the container used each time is scalded with boiling water and drained before use
3. Mixed kimchi: it can be eaten after a week to prevent excessive nitrite from harming the body