Making a refreshing winter side dish 'Pickled Assorted Radishes'

Put the various radish strips into the pickle jar and press them down firmly.

Simmer the kimchi soup, adding salt to the water.

Then add Sichuan peppercorns, chili peppers, and bay leaves and bring to a boil.

Then let it cool completely before using.

Pour the cooled flavored water into the jar.

Then pour in an appropriate amount of high-proof liquor, about one or two liang.

After filling the jar with white liquor, cover it with the jar lid, pour clean water into the sealing groove at the mouth of the jar, and change the water in the groove twice a week.

After pickling the radish for about 15 days, taste the radish once it has fermented; it can be eaten when it feels slightly sour.