Dongchimi (Daikon kimchi)

Ingredients

• 2 lbs Korean radish (or daikon), sliced
• 1 tbsp sea salt
• 2 tbsp sugar
• 2 tbsp sea salt
• 4 cups water
• 1 roughly chopped onion
• 1 Asian pear, roughly chopped
• 1 red apple, roughly chopped
• 3 scallions, cut into pieces
• 6 garlic cloves
• 1 large piece of fresh ginger, sliced
• 1 thinly sliced chili pepper or jalapeño 

Instructions

1. Peel the radish and slice into 2-inch long sticks. Place the sticks in a bowl and sprinkle 1 tablespoon salt on top. Toss using your fingers to evenly cover them with salt and let sit for 20-30 minutes, until the daikon has soften.
2. Meanwhile, pour the water into a pot and add the sugar and remaining 2 tablespoons of salt. Turn the heat to low and stir until the sugar and salt have dissolved. Turn the heat off and let the liquid cool to room temperature.
3. Rinse the daikon sticks under running water to remove the excess salt, until the sticks feel squeaky clean. Drain and gently squeeze the pieces to remove excess water.
4. Place the onion, Asian pear, apple, scallions, garlic cloves, ginger, and chili pepper at the bottom of a kimchi container or jar, and place the daikon sticks on top. Pour the salt and sugar water into the container and close with a lid. Make sure that all the vegetables are submerge under water by pressing them down.

Leave it to ferment at room temperature for 48-72 hours then refrigerate for up to 8 weeks.