Kimchi in Korean. Spring

Chim Chi is spring Korean.
RECIPE:
Radish - 1 kg.
Cucumbers - 3 PCs. (medium )
Carrots - 1 PC. (average)
Dill - 100 gr.
Cilantro green - 50 gr.
Garlic - 1 head.
Onion green - 150 gr.
Paprika - 3 tsp.
Hot pepper - to taste.
NOT ROASTED coriander - 4 tsp.
Brine:
Water - 3 liters.
Salt large - 2 tbsp. spoon with a slide.
Sugar - 7 tablespoons.
Acetic essence 70% - 2H.spoon (INSTEAD of ESSENCE ADD the VINEGAR 6%,9%,30%,TRY THAT the WATER was SLIGHTLY TART)
You can put it in the refrigerator and eat after 5 hours.That would quickly squarelos leave until morning at room temperature.
Who does not eat sugar and vinegar,and without these ingredients.With sugar and vinegar, the water turns out very tasty,than it looks like water from kuksi.
It turns out very tasty!