1. Prepare the required materials.
2. Add clean water to the pot, put small hot peppers, bay leaves, sugar, and white vinegar on the induction cooker and boil for 5 minutes. Turn off the heat and set aside.
3. 3. Wash the white radish, peel and cut into thick strips.
4. Add a pinch of salt and drown it evenly.
5. Carrots and cucumbers are also cut into thick strips and placed in white radishes.
6. Grab everything and submerge it for about 5 minutes.
7. Rinse again with clean water.
8. Pick up and drain
9. Slice garlic, cut ginger into shreds and add to radish.
10. Lemon slices.
11. Use your hands to squeeze the juice out of the lemon.
12. Grab it evenly.
13. Pour the boiled kimchi soup into the radish when it's not hot.
14. Set aside to soak for 2 hours. (If you want more flavor, you can soak for 2 hours)
Tips:1. Don't pour the boiled kimchi water into the vegetables too hot, it will soften the vegetables, and cool to warm water is most suitable.
2. Submerging with salt will make the dishes more refreshing. Friends who like spicy can cut the peppers or use dried peppers.
3. This dish is relatively light, and those who like to eat sweeter or sour friends should increase the portion appropriately.
4. There is no need to boil the kimchi water too much, just enough to make the noodles.
5. This dish is not a pickle or sauerkraut, so it is not salty and does not have the sour taste of sauerkraut, only a light sweet and sour taste, refreshing and appetizing.
