How to make spicy and sour kimchi

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  1.Wash the radish and cut into thin slices for later use

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  2.Cut ginger, spicy millet and garlic into thin slices and set aside

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  3. Add appropriate amount of salt to the cut radish and marinate for more than two hours.

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  4. Prepare the radish juice here for later use.
  1.Put 300 grams of white vinegar into the pot.
  2.Add 450 grams of water.
  3.Then add 50 grams of rock sugar.
  4.Bring boiling water to a boil, melt the rock sugar, then turn off the heat until it cools completely.

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  5. Squeeze the water from the pickled radish into a clean container, and then put it in Chopped ginger, garlic, and spicy millet.

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  6.Pour the cool vinegar water into the container.

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  7. Cover and store at room temperature for one day, then refrigerate and continue to marinate for two more days.Heavenly feces are edible.
  If the weather is hot, you can put it directly in the refrigerator.