Korean Radish Kimchi

Ingredients

• 1 large radish
• 2 tbsp salt
• 3 tbsp gochugaru (Korean red chili flakes)
• 4 cloves garlic
• 2 tbsp fish sauce
• 1 tsp sugar
• 2 stalks green onion

Instructions

1. 1

   Peel the 1 large radish and cut into 1-inch cubes. Place in a large bowl and toss with 2 tbsp salt. Let sit for 20 minutes until the radish releases water and becomes slightly pliable.

2. 2

   Drain the radish, reserving the salty liquid. Rinse the radish briefly under cold water and drain well.

3. 3

   In a separate bowl, mix 3 tbsp gochugaru, 4 minced garlic cloves, 2 tbsp fish sauce, and 1 tsp sugar into a thick paste. Add 2 tbsp of the reserved salty liquid to loosen it.

4. 4

   Thinly slice the 2 green onions. Add the radish and green onions to the paste and mix thoroughly with your hands until every cube is coated in red paste.

5. 5

   Pack the kimchi into a clean jar, pressing down to remove air pockets. Leave 1 inch of headspace. Let it sit at room temperature for 24 hours to ferment, then refrigerate. It tastes best after 2-3 days.

Tools you’ll need

• Large bowl
• Knife
• Cutting board
• Jar with lid

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