Wash young radishes once in water, put them in a large container, and pour 2 1/2 cups of thick salt into 2 liters of water from the top. After marinating for about 40 minutes, turn the top and bottom slightly upside down and leave it for another 20 minutes. Depending on the concentration of salt and the temperature, the time to pickle should be increased or decreased. Don't soak it until it's too salty and shrunk. Just soak it until you're out of breath. If you pickle too much, young radish will be too salty. It's not delicious because all the sweet water in the young radish is gone.

I prepared the sauce while the young radishes were pickled. If you grind garlic in a hand blender, it doesn't make soup and can be finely chopped. I put 2 tablespoons of flour in 2 cups of water and stuffed flour. You can also use barley rice, glutinous rice, or boiled potatoes to fill the grass. I prepared half a cup of sand lance extract for red pepper, and one cup of sand lance extract for the sauce.

If the young radishes are out of breath and are all pickled, wash them gently and take them out. Mix all the prepared seasonings in a bowl. If the sauce is well mixed, add the pickled young radish and mix it gently like a baby. If you treat young radishes too roughly, it will smell green, so it's better to mix them gently. I don't put sugar in young radish kimchi either. The soup gets sticky later on. You can eat it deliciously even if you don't add sugar. Sweet water comes out from cabbage and young radish.

They put it in a glass glax kimchi container.

I closed the lid well and after a day at room temperature, it was cooked sourly.

Yeolmu kimchi is too sour to eat for a long time when it's cooked yellow. You can eat it for a long time if you put it in the refrigerator while cooking it slightly so that it doesn't get too yellow. It's getting cooked slowly in the refrigerator.