Ingredients

• 1kg white radish (daikon)
• 50-75g of coarse sea salt
• Kimchi paste:
• 75g kochugaru (Korean chili spice, see Something extra)
• 150g leeks, chopped

• 1.5 tablespoons finely chopped garlic
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon fish sauce
• 1/2 tablespoon sea salt (non-dehydrated)
• 1.5 tablespoons semolina sugar

Cooking guidelines

Peel a white radish and cut into 2 cm cubes. Put in a jar, add salt and water. Let the jar stand overnight or for about 5-6 hours. Then drain the radish and taste it ideally, it should be slightly salted.

In a larger bowl, mix all the ingredients for the paste and add the radish, mix the whole mixture thoroughly. Put the finished kimchi in a jar with a well-sealed lid and let it stand for 24 hours at room temperature in a dark place. Then store the jar in the refrigerator, the kimchi will start to ferment and will be ready after about one week. Kimchi will last you in the fridge for about 4-6 weeks.