[Autumn Special: Korean Radish Edition 1] Top-Secret Recipe! Restaurant-Quality Kimchi (Radish Pickles)! You won't believe how delicious this is.

Ingredients

• Korean radish (preferably young Korean radish), 1 kg.
• 700 ml of water.
• 150 grams of sugar.
• 300g of vinegar.
• 1.5 tons of salt.
• 1 tablespoon of pickling spice.
• Chili peppers (optional).
• One mint tea bag.

Steps

1. 11. Cut the Korean radish into bite-sized pieces. For "chogak kimchi" (a type of fermented radish), carefully remove any dirt from the ends of the stems with a knife.
2. 22. In a pot, combine water, sugar, vinegar, salt, and pickling spices. Bring to a boil and simmer for 15-20 minutes to infuse the flavors.
3. 33. If you want to add chili peppers, place them directly on top of the Korean radish in the container.
4. 44. After boiling the pickling brine, let it cool down to approximately 70 degrees Celsius. Then, strain the brine and pour it into a container holding the sliced Korean radish.
5. 55. Place one mint tea bag in the pickling brine and let it steep at room temperature for 24 hours, then store it in the refrigerator.