u/Mexe-Sciaud

i want to try making radish kimchi next. my rough plan is 1 lb korean radish, 1 tbsp salt, 2 tbsp gochugaru, 3 cloves garlic, 1 tsp ginger, 1 tbsp fish sauce, and a few scallions. i’d cut the radish into chunks, salt it for about 30 minutes, rinse and drain it, mix everything together, then pack it into a jar to ferment. is there anything you would change?