Kimchi From Spicy Radish

For the kimchi, cut the radish into cubes about 2-3 cm thick. Salt them and let them stand.

Boil 1/3 cup of sweet rice flour with 2 cups of cold water. Cook first over high heat, then over low heat for another 5 minutes, stirring constantly. Set the finished thin mixture aside and let it cool. You can also substitute wheat flour for the sweet rice flour.

Chop the spring onion, garlic and ginger into small pieces.

Mix the chili powder well with the cooled sweet rice mixture. Add the chopped garlic, ginger, a little sugar, salt and fish sauce.

Mix the diced radish with this reddish mixture and add the spring onions last.

The finished Kkakdugi (Kimchi) is first stored at room temperature for a day, and then continues to ripen in the refrigerator.

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