Korean-style kimchi with sour and spicy pickled radish

Name: Korean-style kimchi with sour and spicy pickled radish
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1 white radish; 50G Chili powder; 90 g Cold water; 10 g glutinous rice flour; to taste Apple; to taste Pear; to taste Salt; to taste Sugar; to taste chives; to taste Spicy Cabbage Soup; to taste Ginger; to taste Garlic

Radish slices are brined briefly, then mixed with chili powder, leftover kimchi broth, fruit, and glutinous rice paste for a lively sour-spicy Korean-style pickle.

24 hrNewMedium Pickled & Preserved Pickle Sour Spicy

Instructions

1
Slice the white radish, sprinkle with an appropriate amount of salt, let it marinate for 20 minutes, then discard the released liquid.
2
Chili powder, an appropriate amount of spicy cabbage soup (compared to fish sauce, this is still relatively easy to obtain...)
3
Add the chopped apple pear, then add the chives, ginger, garlic, and an appropriate amount of salt and sugar.
4
Add water to glutinous rice flour and cook until it becomes a paste.
5
Add it to the chili sauce that was just mixed
6
Mix evenly with the radish (wear disposable gloves or something)
7
Cover with plastic wrap and marinate for more than half a day before eating.