Tatunca's radish kimchi with bell pepper and fenugreek

Ingredients for 1 servings:

• 1 kg radish(s) (black winter radish)
• 1 tbsp sea salt
• 1 tbsp, heaped brown cane sugar
• 350 g bell pepper(s), mixed, cleaned
• 1 bunch of spring onions, cut into rolls
• 4 garlic cloves, finely chopped
• 1 tbsp ginger root, fresh, finely chopped
• 3 tbsp fish sauce
• 3 tbsp, leveled Pul Biber
• 1 ½ tsp fenugreek seeds, freshly ground

Instructions

Working time approx. 40 minutes; Rest period approx. 7 days; Total time approx. 7 days 40 minutes

a bit spicy

Cut the radish into approximately 1 cm cubes and toss with salt and sugar in a bowl. Let stand until the next day. Drain the radish cubes, reserving a cup of the juice. Cut the bell peppers into 1 cm cubes and add them to the drained radish cubes along with the spring onions. Mix everything with the radish water, garlic, ginger, fish sauce, pul biber, and fenugreek. Pour into clean jars and press in well. The juice should be evenly distributed. Let ferment in a place at room temperature. This takes about 1 week. When no more air bubbles rise, store in a cooler place. The longer it is stored, the more intense the kimchi flavor will be.