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If you have only been making pickles by adding sugar and vinegar to radishes, please watch today's video until the end. This is a secret recipe for Mujjanji (sliced ​​radishes) that allows you to enjoy the same nostalgic, shriveled, and crunchy taste your mom used to make all year round, without a single drop of sugar or vinegar. I will now show you a foolproof method that anyone can succeed at. Key Secrets of the Video It creates a clean taste using only salt and fermentation, without using any sugar or vinegar. Adding soju prevents the radishes from becoming mushy and eliminates harmful bacteria, maintaining their crispness all year round. Adding chili seeds adds a subtle spiciness and a refreshing flavor to the broth. Optimizing the pickling speed by adjusting the size of the radishes, using whole or sliced ​​ones, depending on the season. Ingredients Main Ingredient: 6 kg Winter Radish Brine: 4 liters water, 3 1/2 cups sun-dried salt (brine removed), 1 cup Soju, 1 1/2 cups chili seeds, a few bay leaves Seasoned Pickled Radish: 2 cloves minced garlic, 2 scallions, 1 red chili pepper, 2 tablespoons whole sesame seeds, 1 tablespoon red chili powder, 1 teaspoon sesame oil Subscribing and liking this video gives our family great strength. Thank you for watching today! #PickledRadish #MakingPickledRadish #SideDish #HomeCooking #CookingTips #SujinsKitchen #FermentedFood #WinterRadish #RiceThief #TraditionalFood