Korean Radish Kimchi

By Kielian Baird

Serving Size: 12-15 

Ingredients:

1. 2 pounds daikon radish, diced

2. 1 tablespoon kosher salt 

3. 1 tablespoon sugar 

4. 2 tablespoons fish sauce 

5. ⅓ cup gochugaru (korean hot pepper flakes) 

6. 2 full green onions, sliced into thin rounds 

7. 3 cloves of minced garlic 

8. 1 inch of ginger, minced

9. 2 tablespoons sesame seeds 

Instructions:

1. Peel and rinse radish in cold water, pat dry to remove all the excess moisture. Cut into cubes and toss in a large bowl. Add the salt and sugar, and massage them into the radish. Let sit for 30 minutes to pull moisture from the radish. 

2. Drain the liquid from the radish and reserve for later. Toss in garlic, ginger, onions, fish sauce, pepper flakes, sesame seeds, and 3 tablespoons of radish juice. Spicy and sweetness level can be adjusted based on personal preference. Massage into the radish until the radish cubes are covered and juicy. Put into a glass container and remove as much air as possible.

3. Can be eaten immediately and stored in the fridge. Alternatively, to develop fermentation, leave outside of the fridge until small bubbles appear in the brining liquid, then store in the fridge. 

4. Serve as a wonderful spicy, crunchy punch to any meal!