Radish Kimchi

I've recently started eating vegetarian(not religiously) (and its been necessary to find healthy fillers to replace what used to be large amounts of delicious fried chicken. Recently walking about I've seen a lot of daikon radishes being sold in bunches for cheap( 8 for 4,000). Seeing a chance to save a little money on my grocery bill I returned the next day with an ingredient list for kkatugi. Radish kimchi. The process took two days.

(*note: I am no longer eating vegetarian.)

Day One: I took the radishes cut them into cubes and salted them with a Tablespoon of salt for each one and then filled the tub with spring water.

Look at the shape of them... I find them alien in a cool way.

Day two I drained the water. I tasted some and they tasted great without the seasoning so I had a good feeling.

Then I took 2 cloves for each radish. I used 7. So 14, yes 14! cloves of garlic and a slice ginger root and mixed it with 7 T pepper sauce and 7 Tpepper powder and some sweet rice powder and a little water and blended it to make a paste.

Then I chopped some vegetables.

Gloves were seriously a good idea for me to have bought before mixing this. The paste is a bit gluey and I would not have been happy.

Beautiful! Three days later it was done.

I put it in a lunch box three days later. My co-workers were curious about the origin of it. I originally was going to say my wife made it(she is English btw), but I decided just to fess up and lay my cards down in front of an overall conservative group. I shared with a co-worker my age and he said it tasted like his mom's. I can tell if he is lying because he always looks nervous but he didn't look nervous.

I can't wait to make more varieties when I have the chance.