Korean radish1 large round one or 2 smaller ones, peeled and sliced into bite-sized pieces *
Garlicwhole bulb, sliced
1med carrotsliced
Green onion3 stems, sliced roughly
1Tbssalt
2teaspoonKorean red chili powder or gochoogaru
2teaspoontoasted sesame seed salt
¼cupfish sauce **
* Korean radish and daikon are not the same even though the terms are sometimes used interchangeably. Korean radish is rounderlarger, and has a pale green color at the top. It tastes spicier, too.
** This is what makes her kimchi different from others as salt is normally used. Alsoaccording to her, it MUST be the one with the picture of the 3 crabs on the bottle as you can see below.
Instructions
Chop the radish. Place in a large mixing bowl. Add 2 Tbs salt and let it sit for about 30 min. Toss halfway through.
Add gochoogaru or red chilli powder. Mix. Add carrots, garlic, green onion. Mix. Add toasted sesame seed salt. Mix. Add ¼ cup fish sauce. Mix. Let it sit for about an hour.
Transfer to a jar. With the liquid that formed in the bowl, taste it first. If too salty, add more water. If not, add a bit more salt to taste.
Place saran wrap on top before closing the lid. Leave out overnight and put it in the refrigerator in the morning.
I cannot tell you exactly when it will be ready, but you'll know once it is. So I advise you to sneak in a bite every other day. It's best when served cold.