Gul Khakdugi

Ingredients for 10 servings:

• 1 large radish(s)
• 3 leaves of Chinese cabbage
• 1 bunch of watercress or arugula
• 1 bunch of spring onions
• ½ bulb(s) garlic
• 1 piece(s) ginger, about the size of a walnut
• 1 tbsp shrimp(s), cured (Asian store) OR
• 1 small anchovy, chopped
• ½ cup pepper powder, red
• 3 tbsp sea salt,
• some salt
• 1 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Radish Kimchi: Side dish from Korea

Peel the radish and cut into 2-3 cm pieces. Clean the watercress and cut the spring onion into 3 cm strips. Cut the cabbage leaves into strips, but slightly wider. Sprinkle the radish and cabbage leaves with sea salt and let it simmer for 1-2 hours. Chop the shrimp. Rinse the radish and cabbage in cold water and drain. Add the red hot pepper powder to the radish and mix until it turns red. Add the cabbage, vegetables, and the remaining ingredients to the radish and season with table salt and sugar. Note: This kimchi has very little juice, so it will mold more quickly than other kimchis. Therefore, it is important to place it in a clay pot, press firmly, and cover with the green outer leaves of a Chinese cabbage. Sprinkle salt on this cover. Let it ferment for about a week.