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1.4 kg Korean radish (peeled and cut into 1 inch cubes)

65g Kosher salt

For the marinade

118ml water

20g rice flour (regular or glutinous)

240g apple (discard core and cut into smaller pieces (fuji, honey crisp, gala) *see notes for Korean pear)

200g yellow onion (peeled and cut into smaller pieces)

10 cloves garlic (peeled (about 1.5oz/40g))

21g ginger (peeled and cut into smaller pieces)

30ml fish sauce (or 3 TBSP saeujeot per 2 TBSP fish sauce *see notes) or 30g doenjang

110g gochugaru (coarse) (divided (also known as Korean red pepper flakes))

optional additional vegetables

57g carrots (peeled and julienned)

40g Asian chives (cut into 1 inch pieces (discard about 1 to 2 inches of the tough stem)) or spring onions

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1. After the radish has been washed, peeled, and cut into 1 inch cubes, place them into a large mixing bowl and mix with salt. Make sure all of the radish cubes are evenly coated. Set aside and let the radish salt for about 30 minutes. Midway through, give the radish a mix.

2. After 30 minutes, there will be a considerable amount of liquid at the bottom of the bowl. Take a regular size cube of radish and taste it to see if it's salted enough. The radish should still have a faint, natural sweetness, but should taste like it's just seasoned. If not, give the radish a mix and let it salt for another 15 to 30 minutes and taste again. If it is salted enough, move on to the next step.

3. While the radish is salting, let's make the marinade. First, make the rice flour paste by whisking together the rice flour and water until well combined. Transfer the mixture to a pan or saucepan and cook over medium to medium high heat, stirring occasionally. Once the paste starts to thicken, stir constantly until a thick, slightly translucent paste forms. Transfer to a large mixing bowl and let cool.

4. In a blender, add the apple, onion, garlic cloves, ginger, and fish sauce (or saeujeot). Blend everything together until the mixture is well blended. Add half of the gochugaru to the mix and blend until well combined and as smooth as possible.

5. Transfer the mixture to the mixing bowl with the cooled rice flour paste, along with the rest of the gochugaru. With gloved hands, mix the paste until well combined. Then add the carrot and Asian chives and mix well. Set aside until needed

6. Once the radish is salted enough, drain the excess liquid that has collected at the bottom of the bowl and add all of the radish into the prepared marinade. No need to rinse. Mix well until all the radish cubes are evenly covered.

7. Optional: Although radish kimchi can be enjoyed freshly made just like napa cabbage kimchi, most prefer it sour and fermented. This step helps to speed up the fermentation process before storing.Cover the bowl with cling wrap and let the radish kimchi sit out at room temperature (like on your kitchen counter, out of direct sunlight) for 1 to 2 days. You'll begin to see pools of liquid forming in the bowl and that's totally normal. Once ready for storage, give the radish kimchi a thorough mix to incorporate the liquid.

8. Pack the radish kimchi into sterilized glass jars or BPA free plastic kimchi containers. Make sure to pack the the radish kimchi tightly into the container, but leave about at least 1 inch of space between the top of the radish kimchi and the lid. As the radish kimchi ferments, it will release juices and produce gas, so the extra room will help prevent overflowing.

9. You can enjoy the radish kimchi right after making for more refreshing, sweet radish and stronger flavored marinade. If you prefer the classic, tangy and bubbly radish kimchi, you can let it ferment longer before enjoying.

Made with swede, salted for 6 hours & rinsed.