1. Wash the vegetables and let them air dry.
2. Slice the cherry radish, cut the cucumber into strips, and tear the cabbage into small pieces.
3. Add 100ml of white vinegar, 30g of sugar, a spoonful of salt, a few pieces of bay leaves and peppercorns.
4. Put vegetables and seasonings into a water-free and oil-free bottle, and pour in cold boiled water or purified water that can drench kimchi.
5. Seal it and let it sit for 2-3 days before eating. Usually put it in the refrigerator and pick it up with clean chopsticks when eating, so that the kimchi can be stored for 10-15 days. Please don’t do too much at one time according to your family’s preferences, just enough for a week.
