Beet Onion Kimchi

Ingredients

Onion 150g Pickling Liquid : Water 200g, Roasted Salt 2g, Vinegar 15g, Beet 2g 국Water : Pickling Liquid 100g, Candied Ginger 30g, Vinegar 15g, Cheongyang Chili 7g

Instructions

1. 1

   Score the onion about 4 times.

   
2. 2

   Make the pickling brine and pickle the scored onion in it for about a day (24 hours).

   
3. 3

   Do not discard the pickling brine; mix ginger syrup, vinegar, and cut cheongyang chili into half the brine to make the broth.

   
4. 4

   Soak the pickled onion in the prepared broth.

   
5. 5

   It can be eaten after 24 hours.