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When making kimchi with cabbage and radish, there are several ways to make radish kimchi. There are two types of kimchi, al-tari and chorong. Today, I will introduce a method of making radish kimchi. First, the radish kimchi that I make is not pickled in salt, but simply pickled. If you season it the way I do, you can use the same method for chorong or alternating radish. And for radishes that are to be eaten right away, I make them using only fruits such as apples or pears and salted shrimp. However, if you are not going to eat them right away but are going to eat them in the spring after winter, you can add a little more salt and make them.