Dongchimi

Ingredients

5 medium Korean moo/radish/daikon (make sure it’s the Korean radish, the other kinds will taste totally different!)
3/4-1 cup coarse sea salt to cover the moo/radish overnight
1 big Korean pear, cubed (make sure it’s Korean pear for this recipe!)
1 big or 2 small red apples, cubed
1 cup whole garlic cloves
20 whole green onions salted and tied into knots
5-7 ginger pieces, cubed (garlic clove size)
8-10 mix of red & green hot peppers (accordingly to your liking)
1/16 cup pepper seeds wrapped and tied in cheese cloth (optional, only if you want to have some more heat in the kimchi)
sea salted water (18 cups of water with 2/3 cup sea salt)

Clean and peel the bad/ugly areas of the moo/radish peel. Don’t peel everything out, as the peel of the moo will make the broth yummier!
Slice the moo into quarters, rub with salt and let it sit overnight.
In the morning, wash the moo and salt the green onions for 30 minutes.
Meanwhile, prepare the apple, pear, garlic cloves, ginger chops, whole peppers, and pepper seeds (if you are using them). Put them all in a glass jar.
Check if the green onions have wilted. If they have, wrap them into knots (they don’t have to be too pretty), and put them in the glass jar.
Put in the salted moo/radish. You should have all the ingredients in the jar now.
Make your sea salt water and add it into the jar. Cover up the ingredients completely. You are done!!!!
Put it in your fridge to ferment for at least a week or so. You can start eating as soon as you make it but really it won’t be as yummy before it has time to ferment.
If you let it sit for around 2 weeks or so, the Dongchimi will have a much stronger, refreshing kimchi broth taste – in a really awesome probiotics kind of way!