Korean Radish Kimchi

Ingredients:

• 2 pounds Korean Radish

  • Chinese or Japanese radish may be used as a substitute

• 3 tbsp Kosher Salt

• 1 cup Mashi Kimchi Paste, or desired amount

Steps:

1. Wash and peel the Korean radish.

2. Cut the radish into 1/2-1 inch cubes. Option to cut the radish into any other form desired.

3. In a bowl, add the cut radish and sprinkle with the salt.

4. Stir to mix in the salt.

5. Let sit for 40-50 minutes.

6. Thoroughly rinse the radish with cold water and drain.

7. Set radish aside to dry.

   • Tip: Spread the radish out on paper towels to speed up the drying process

8. Combine radish with kimchi paste and mix thoroughly.

   • Tip: Gloved hands work best for this step

9. Store the fresh oi kimchi in your container of choice, such as an air-tight container or glass fermenting jar.

Enjoy fresh, or store in fridge until desired fermentation is reached.