- 2 lb Korean radish, moo
- 2 tbsp Korean kimchi sea salt
- 10 cups of cold water
- 5x5-inch (approximately your palm size) dasima, dried seaweed
- 8 cloves garlic, crushed
- 1 oz ginger, thinly sliced
- 2 to 3 Chicago style sport peppers
- 1/2 medium-size onion, sliced
- 2 to 3 green onions, cut into 2-inch long pieces
- 1/2 Korean pear or apple, seeded and sliced
- 1/2 cup of maesilaek, Korean plum extract, or 1/4 of no flavored kombucha
- 3 tbsp Korean kimchi sea salt
- In cold water, add the dried seaweed and let it soak for 1 hour.
- Cut the radish into 2-inch long, 1/2-inch thick sticks. Place in an air-tight, 1-gallon container where you are making this kimchi. Add the sea salt to the radish and close the lid. Shake it well until the radishes are coated with salt evenly. Let it sit for 1 hour.
- Add the garlic, ginger, peppers, onion, green onions, and pear to a large tea bag. Use 2 bags if needed. Place the aroma bags into the salted radish. Don’t drain the salted water from the radish, it’s the base seasoning of this kimchi.
- Remove the dried seaweed from the water. You can cut and eat the seaweed with ponzu sauce or chogochujang (Korean sweet & sour chili paste) as salad or appetizer. You can also braise them with soy sauce and mirin, it will be a healthy side dish!
- Into the seaweed-infused water, add Korean plum extract and kimchi sea salt. Whisk well until the salt has dissolved all the way.
- Pour the liquid mixture into the container. Give the container about 1-inch of the room because when kimchi is fermenting, it will bubble like champagne! Cover, and let it sit on your kitchen counter for 2 to 5 days, depending on your taste, for proper fermentation. The longer it sits, the more it ferments. Then place it in a refrigerator. Enjoy!
- Prep Time: 1 hour