How to make kimchi (Korean sweet and sour radish)

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  1.Wash the dried radish and soak it in water for more than two hours, changing the water twice in the middle

• 2. Marinate the soaked dried radish with salt and a spoonful of vinegar for one hour, and rub it with your hands two or three times to remove the bitter taste and taste of the radish.The smell of radish is then washed with water and drained for later use.
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  3. Cut the apple, garlic and ginger into very small pieces., squeeze orange juice and set aside.

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  4. Combine a small spoonful of olive oil and a small spoonful of fish sauce, Pour a large spoonful of sugar into the chili noodles together with the ingredients in picture ⑤, put on disposable gloves, and keep kneading it with your hands until the chili noodles become muddy and have a sticky feeling.The hot sauce is ready.

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  5.Finally, pour the prepared hot sauce and dried radish into a belt Stir evenly in a covered container, compact it with your hands, cover it, put it in a cool place for one day in summer, then put it in the refrigerator to wait for fermentation.It can be eaten in three to five days.The fermentation effect is best after one week.
  
  

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  6. Sweet and sour spicy dried radish (2)
  
  The method of soaking dried radish is the same as above.Just change the seasoning,

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  7.Put four tablespoons of light soy sauce, Put a small spoonful of Maggi Fresh, a large spoonful of Laoganma Spicy Crispy, four tablespoons of white rice vinegar, two tablespoons of white sugar, and half a teaspoon of sesame oil into a bowl with a lid to make the juice, then pour the radish in and mix well.Press firmly, cover and eat after one day.It's better to sprinkle some sesame seeds before eating.