Instructions

1. 1

   Pick out wilted leaves from the sedum, rinse quickly in cold water, and drain well.

2. 2

   Julienne the radish into thin 3 cm strips, cut pear to match, and slice scallions into 4 cm lengths.

3. 3

   Bring water to a boil, dissolve salt and sugar, then turn off the heat and cool the brine completely.

4. 4

   In a bowl, mix a little cooled brine with red pepper flakes, garlic, ginger, and fish sauce to make seasoning liquid.

5. 5

   Place radish, pear, scallion, and sedum in a kimchi container, then pour in the seasoning liquid and remaining brine.

6. 6

   Ferment at room temperature for 8 to 12 hours, then refrigerate and serve chilled within 1 to 2 days.

Tips

Nutrition (per serving)