Radish water kimchi

Directions Salting Wash the radishes in cold water with a sponge to remove any dirt. Put ? cup sea salt or kosher salt in a large and shallow bowl. Roll each radish in salt with your hands to coat evenly. Put the salted radish into the glass jar. Put some green radish leaves on top and add the leftover salt. Close the lid and keep it in the refrigerator for 4-5 days. Adding water and spices Wrap ginger and garlic in cheese cloth and tie the ends. Place it inside the jar. Make a few tiny holes in red and green chili peppers with a fork, and add them to the jar. Add the onion, green onions, and pear. Pour in about 2 liters of water (9 cups) and stir the brine mixture with a wooden spoon to evenly distribute the salt. Close the lid and let it sit at room temperature for 2-3 days until it ferments. When it ferments, the brine will get a little milky and it will taste a little sour. It will also smell sour and some bubbles will float to the surface. At that point, always store it in the refrigerator and take some out whenever you serve it. Serve Serve with rice, noodles, steamed sweet potato, steamed potato, or rice cake. Cut one radish into half lengthwise. Slice one of the halves into ? inch thick half-moon shape pieces, or slice it into 1½ inch x ½ inch and ½ inch thick strips. Place it in a serving bowl and add the fermented brine Garnish with chopped green leaves, red and green chili pepper. Serve cold, with some ice cubes if you like.