Radish kimchi

Ingredients for 4 servings:

• 1 kg radish(s), white
• 2 tbsp salt
• 2 tsp sugar
• 1 tbsp water
• 1 apple, sour (e.g. Braeburn)
• 2 tsp chili powder, Korean, coarse (Gochu Garu), from the Asian store)
• ½ tsp garlic, finely chopped
• ¼ tsp ginger, finely chopped
• 2 spring onions, finely chopped
• 1 spring onion(s), cut into fine sticks

Instructions

Working time approx. 30 minutes; Rest period approx. 4 days; Total time approx. 4 days 30 minutes

Kkak Dugi

Peel the radishes and cut into approximately 2 cm cubes. Place them in a fairly small bowl that can be covered with a plate, mix with the salt, and let stand for one hour. Then drain any liquid that has formed at the bottom. Lightly brown the sugar in a small saucepan and then dissolve it in the water. Finely grate the apple. Add both to the radishes along with the gochu garu, garlic, ginger, and all the spring onions. Mix everything thoroughly. Press down with a plate in the bowl and let the plate rest on top. Add additional weight if necessary. Cover the bowl with plastic wrap and let stand for about four days in a cool place at around 15°C (e.g., in the cellar). Store the finished radish kimchi in the refrigerator. Serve as a side dish.