Crispy Radish Fan

First, cut the white radish into sections and peel it. Because there is a gap between the skin and the flesh of the white radish, it is very easy to peel off after cutting it into sections. I directly threw the peeled radish skin into the kimchi jar. Then, cut it into four pieces like in the picture.

Take one piece, and cut off the small 90° corner like shown in the picture. This way, the cross-section of the radish will be a fan shape!

Place the side that just had a corner cut off on the cutting board

Start slicing thinly with a knife, but mainly avoid cutting through; it should feel a bit like slicing pickled cucumbers. If you feel unsure about controlling the depth, you can place two chopsticks on either side as a guide while cutting.

Cut about 5 slices and it can be cut off, becoming like the one in the picture.

Cut all the radishes and put them in a large bowl. Sprinkle some salt, not too much. Mix evenly with your hands and let it sit for 30 minutes, the purpose is to draw out the water from the radishes.

After a few minutes, the radish will release quite a bit of juice. Squeeze it out again, pour the juice into another bowl, add 4 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, and 2 tablespoons of cooled boiled water. Cut 5 dried chili peppers into sections and add them to the seasoning sauce.

Stir the seasoning sauce evenly and pour it into the container holding the radish. You can eat it after marinating overnight!