- 3 pounds radishes, scrubbed and cut into 1-inch cubes
- 2 tablespoons coarse Korean sea salt, divided
- ½ tablespoon sugar
- 6 tablespoons Korean chili flakes
- 2½ cups watercress or radish greens, cut into 1-inch pieces
- 2½ cups scallion, cut into 1-inch pieces
- 4 tablespoons Korean salted shrimp, finely chopped
- 1½ tablespoons finely minced garlic
- 2 teaspoons finely minced ginger
Combine radishes, 1-1/2 tablespoon salt and sugar in a large bowl; set aside for 1 hour. Pour into a colander and drain for 20 minutes.
Place well drained radishes in a clean large bowl. Add chili flakes and toss together thoroughly or until radishes are fully red in color. Add watercress, scallion, shrimp, garlic, ginger and 1/2 tablespoon salt and fold gently together.
Pack radish kimchi tightly into a container and cover directly with plastic wrap. Place in refrigerator. Consume immediately or up to 2 months.
Cook’s Note: As the kimchi ferments in refrigerator, you will notice how the flavors develop. The kimchi may be fresh and pungent on day one, than more balanced and getting funky at week three all the way to sour and strong at month two.