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Guest
Guest
I'm using oriental white raddish. Not the round one but elongated one. I washed it and thinly sliced is into a bite size. Put the slices into a bowl, liberally sprinckle them with salt - a lot of it. Suger too. The ballance between salt and suger is the key. You'll get it with practice. Place a weight over them so that all the juice come out. Drain off joice now and again. At some point, add dark soy and green chills. The amount of them depends on your taste. You may add crushed garlic and ginger too. Any vegitable can be picked. Radish, cucumber, and egg plants are my favourite. Miso can be used instead of solt/suger/soy sauce but I haven't got them. Oh, Chinese lettus are the best if done in the Korean style. Kymuchi. So, stop eating peanuts/nachos/chips/dolitos while drinking beer and playing porker games with your buddies. Pickles are with a lot of salt, but not saturated fat in it. Beer drinking in non moderate quantity makes you fat too, BTW.
