Sour and sweet, and refreshing. I like to eat. I used to be a colleague for me to eat, but unfortunately she left the job, and now she can only learn to do it herself.
Wash the radish, go to the end and cut into strips.
Then add salt and marinate for two hours.
After pickling, squeeze the water into another pot.
Then chop the pepper into pieces. (In fact, red pepper is better, this looks good, but you can only use green pepper if you don't buy it.)
In another bowl, mix the pond and white vinegar and stir. PS: Mom said that authentic Korean kimchi likes to use pears, so I added half a pear.
After stirring, it can be eaten for a day or two.
Sometimes big fish eat too much meat, and it is very comfortable to have such a refreshing side dish. PS: Some people have to add water, but they don't need it. Because the radish itself will produce a lot of water during the pickling process, it will also add white vinegar to it. It is not necessary to add cool white.