Directions

To Prep

1. Add salt to radish in a big bowl and mix well. Leave for about 30 mins.
2. Add rice powder to cold water in a saucepan and mix until flour is dissolved. Bring flour mixture to a boil, stirring constantly. Cook until mixture comes to a paste. This should take about 2 mins. Let this cool.
3. Mix chilli powder to the cooled rice paste. Set aside.
4. Blend garlic, ginger, shrimp paste, fish sauce and half the onions. Set aside. Cut rest of onions into 2cm dices. Set aside this garlic mixture.
5. Drain radish well in a colander. Mix in the chilli powder mixture to the radish in a large bowl. Leave for at least 5 mins.
6. Mix in blended garlic mixture to radish as well as diced onions. Gently mix in sugar and green onions to radish. Season with extra salt and sugar if needed.
7. Pour kimchi into a clean, good quality Tupperware container or glass jar and leave to ferment at room temperature for at least 2-3 days. After this, keep radish kimchi in the fridge.