2˝ tablespoons Korean pickling salt or kosher salt
7 cloves garlic, peeled and crushed
2 teaspoons grated fresh ginger
˝ cup garlic chives or regular chives, cut into 1-inch pieces
1 teaspoon sugar
1 tablespoon Korean red pepper threads
˝ tablespoon Korean pickling salt or kosher salt
How To Cook:
1. In a large stainless-steel bowl, toss the cut radish with the red pepper flakes.
2. Allow to sit for 30 minutes. Add the remaining ingredients, except the last ˝ tablespoon of salt.
3. Place in a crock or stainless-steel bowl, sprinkle with the remaining salt, then cover with a plate along with a weight of a few pounds, such as a pot.
4. Cover with plastic wrap and leave on the counter for 2 days, then refrigerate.
