Quick Dongchimi (Radish Water Kimchi)

koreanbapsang.com

Jenn P

2 pounds Korean white radish (preferably small variety)

2 tablespoons coarse sea salt (less if smaller grain salt)

1 tablespoon sugar

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½ pound napa cabbage (tender inner parts) - optional*

1 tablespoon coarse sea salt

(*Make baechu guk with the left over cabbage. If omitting, use ½ pound more radish.)

2 green and/or red chili peppers, thinly sliced

2 scallions, cut into about1-inch lengths

1 small Asian pear or apple, peeled and cored

5 to 6 plump garlic cloves

1-inch ginger piece

¼ small onion (optional for additional tartness)

1 tablespoon glutinous rice powder

1 cup water

9 cups water

about 2 tablespoons sea salt

(If using smaller grain salt like kosher salt or table salt, use much less.)

One 1-gallon jar or air-tight non-reactive container.

Directions at koreanbapsang.com

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