[Korean-style Radish Kimchi]

Peel the white radish and cut it into small cubes about 2 cm in size, then add 1.5 tablespoons of salt, mix evenly, and marinate for more than 1 hour.

Peel the green radish and cut it into small cubes about 2 centimeters in size, then add 1.5 tablespoons of salt, mix evenly, and marinate for more than 1 hour.

Peel and core a medium-sized pear, cut it into small pieces, and mash it with a handheld blender. Peel one clove of garlic and a small piece of ginger and also mince them. Mix everything together.

Add 3 tablespoons of glutinous rice flour and 5 times the amount of water into a small pot, simmer over low heat while stirring constantly until it becomes a paste, then let it cool for later use.

Mix the glutinous rice flour with the freshly prepared mixture of pear, ginger, and garlic.

Add 2 tablespoons of fish sauce, 1 tablespoon of white sugar, 1 tablespoon of salt, and 8 tablespoons of Korean chili powder, and mix well to make chili paste.

Cut half a carrot into thin strips, and chop a small handful of chives into small sections.

At this time, you will see that the radishes release a lot of water during pickling.

Blanch the white radish and green radish in cool boiled water.

Squeeze the water out of the radish and put it into a larger container.

Add the chives and shredded carrots, pour in the mixed chili sauce, and use disposable gloves to mix everything evenly. Cover with plastic wrap, let it sit at room temperature for 24 hours, then refrigerate for 1–2 days before eating.

This is a finished product photo taken on the 3rd day after putting it in the refrigerator, and it tastes very good.

Finished product image