Chonggak kimchi

Method

1. 1 Remove the roots, gently scrape off the skin of the young radishes, and then thoroughly wash the crevices between the leaves.
2. 2 Toss the radishes with coarse salt and let them sit for 40 minutes to soften, then rinse and drain.
3. 3 Cook glutinous rice flour with water until it forms a paste, then let it cool.
4. 4 Mix the paste with Korean chili powder, fish sauce, shrimp paste, garlic, ginger, sugar, and green onions.
5. 5 Spread the sauce evenly over the radishes and leaves, wrap the leaves around the radishes, and pack them tightly into the jar.
6. 6 Let it sit for 2 days at room temperature before refrigerating.