Korean Radish Kimchi

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.