Radish Kimchi

Prepare a tender, juicy radish, peel off the outer skin, wash it clean, and drain the water for later use.

Cut the water-controlled radish into even small cubes, put them in an appropriate amount of salt and marinate for about three hours, then rinse off the salt and drain.

Cut the green onions into sections, mince the ginger and garlic, and prepare the chili flakes and chili powder for later use.

Take a pear, wash it clean, and cut it into small pieces

Put the pear into the juicer to extract juice

Take glutinous rice flour, not too much.

Mash the glutinous rice flour into a paste and let it cool, then mix it with seasonings, chopped green onions, minced ginger, minced garlic, and pear juice to make a sauce.

This is shrimp paste, available in Korean supermarkets and on Taobao. Many Korean cold dishes use it.

Put the seasonings into the radish that has been drained of water, and add an appropriate amount of shrimp paste.

Thoroughly mix with the seasonings evenly

Place the marinated radish pieces into a clean jar and let them ferment for about two days, then they can be eaten.

Compared to dried radish kimchi, radish kimchi has a more tender and crisp texture, because this kimchi includes pear juice, giving it a stronger sweet and sour flavor.

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