Radish Kimchi

Step 1

Peel and cut the radish into cubes. Add tspn of salt and sugar and keep tossing every min for Atleast min. Collect a water into a separate bowl. Now add chopped garlic, ginger, spring onion, soy sauce, Korean chilli flakes and give it a nice mix. Adjust salt with adding a little of separated water. When tastes right, press it firmly into a glass jar and leave it aside for - hours depending on your room temperature. Once you notice fermentation, put it in refrigerator and can consume it for a week.