Korean recipe

• Kimchi
• bibimbap
• Bulgogi
• Galbi Jjim
• Japchae
• Samgyetang

Ingredients:

• 4 pounds young radish
• 3/4 cup coarse salt
• Seasonings
• 1 cup red pepper powder
• 3 tablespoons coarse salt
• 2 tablespoons sugar
• 4 tablespoons garlic juice
• 1/2 cup onion juice
• 2 teaspoons ginger root juice

Instructions:

Clean the radish thoroughly. Quarter it, and coarsely chop the greens.
Store it in a gallon jar or plastic container. Put aside.
Dissolve 3/4 cup of coarse salt in 1 cup of water.
Evenly distribute the salt water on the radish and toss around using your hand.
Cover and let pickle for 3 hours.

Toss and turn over to distribute the salt water evenly.
Cover and let it pickle for 7 to 8 hours.

Discard the salt water and rinse the radish and green thoroughly with water.
Keep aside in a basin or a container large enough to mix in the seasonings.
In a mixing bowl, combine the seasonings and use your hands to mix it evenly.
Then apply the seasoning to the radish and greens.
Blend in the seasoning thoroughly using your hands.
Pack the radish and green tightly back into the gallon jar or container.
Cover the surface of kimchi with plastic wrap, making sure all areas are covered.
Press down to avoid any air pockets.
Any slight exposure to air will bruise the surfacing kimchi.
Cover the jar and store at 70 degrees for 48 hours to ferment.

Refrigerate to keep up to 2 weeks.

Use in soup when it turns sour.