PURPOSE: A method of making soy sauce picked radish is provided to cater to the taste of eater by controlling how salty the picked radish is and keep crispy tastes. CONSTITUTION: (a) soy sauce 100 by weight, soda 40-60 by weight, soju 40-60 by weight are mixed and boiled at a temperature 95-100>；=. (b) The mixed soy sauce is cooled to the temperature of 45-55>；= and sliced radish is put together and seasoned for 1.5-2.5 days. (c) After separating the sliced radish from the mixed soy sauce , the soy sauce water left is boiled at a temperature of 95-100>；=. (d) The soy sauce water left is cooled to the temperature of 15-25>；= and soy sauce water 100 by weight and vinegar 0.0005-0.0015 by weight are mixed. (a) soy sauce 100 by weight, soda 40-60 by weight, soju 40-60 by weight are mixed and boiled at a temperature 95-100>；=. (b) The mixed soy sauce is cooled to the temperature of 45-55>；= and sliced radish is put together and seasoned for 1.5-2.5 days. (c) After separating the sliced radish from the mixed soy sauce , the soy sauce water left is boiled at a temperature of 95-100>；=. (d) The soy sauce water left is cooled to the temperature of 15-25>；= and soy sauce water 100 by weight and vinegar 0.0005-0.0015 by weight are mixed. (e) The separated sliced radish is dipped into the soy sauce water and seasoned for 65-75 days. (f) After separating the sliced radish from the soy sauce water, the soy sauce water left is boiled third time at a temperature of 95-100>；=. (g) The soy sauce water left is cooled to the temperature of 15-25>；= and the soy sauce water left 100 by weight and soda 3-17 by weight are mixed. (h) The separated sliced radish is dipped into the soy sauce left and seasoned for 9-11 days. In (a), (c) and (f) steps, the soy sauce is boiled for 4-6 mimutes. [Reference numerals] (a) Heating soy sauce mixture, in which 100 parts by weight of soy sauce is mixed with 40-60 parts by weight of soda and 40-60 parts by weight of Soju(Korean distil
