Korean-Style Radish Kimchi (Chili Paste Version)

Wash the radish and cut it into pieces about 1-2 centimeters in size.

Add 1.5 tablespoons of salt to the cut radish, mix well, and let it sit for an hour and a half.

After cleaning the chives, cut them into small sections.

After pickling the radish for one and a half hours, pour out the liquid that comes out. Rinse the radish with cold boiling water and drain it, then add chives and chili sauce.

Mix the radish, chives, and chili sauce evenly, put them into a container and seal it, let it sit at room temperature for one day, then store it in the refrigerator. It can be eaten on the third day.