1. Peel the white radish and carrot; spare white vinegar, sugar and wild pepper
2. Sliced radish
3. White vinegar, white sugar and cold white boiled juice, according to personal taste, adjust into sweet and sour taste, 5 or 6 sticks of wild mountain pepper; pickle juice should be submerged two-thirds of the radish;
4. Pour the juice into the radish and let it marinate for 24 hours. It is best to seal with plastic wrap and store it in the refrigerator. The only drawback of this kimchi is the radish flavor of white radish.
