- 6 young radishes, scrubbed
- 2 tablespoons fish sauce
- 2 tablespoons ground red pepper flakes
- 1 head garlic
- 1 bunch scallions
- 1 tablespoon sugar
- 1 tablespoon sea salt
Cut off and discard any old, wilted leaves. Quarter the radishes. Wash each part thoroughly. Peel and crush the garlic. Cut the scallions at a diagonal about a quarter inch wide. Sprinkle sea salt on the washed radishes. Toss. Set the salted radishes aside for 30 minutes. Pour out the liquid from the bowl. Wash the radishes again and place them back in the bowl.
Add the red pepper flakes, sugar, garlic, fish sauce and scallions. Toss. Place inside an airtight container. Clean off any residue from the outside of the container. Leave aside to ferment in room temperature for at least two days.
Transfer the kimchi to the refrigerator, where it will continue to ferment. Enjoy!