On a hot day, come to the sweet and sour tabletop kimchi, how appetizing, more refreshing, more enjoyable, take it from carol, a great recipe
Wash, drain, and radish
Stir in 1.5 tablespoons of salt, stir well, and let stand for 40 minutes (during stirring several times)
Extrude the water and pour it off
Add chili, white vinegar, miso, sugar and mix well
It can be eaten in the refrigerator for half a day (during several times)
Canned for storage, can be kept for about one month
The amount of pepper can be increased or decreased by itself.