Korean Water Kimchi (Chilled Radish Broth Kimchi)

Rinse 200g Korean radish and 200g napa cabbage, then shake off excess water.

Cut them into flat 2-to-3cm squares about 3mm thick, trimming thicker stem sections so the pieces season and ferment evenly.

Sprinkle 1 tablespoon salt evenly over the prepared vegetables and turn them gently by hand.

Let them sit for about 15 minutes, just until the radish bends slightly but still feels crisp, not limp or watery.

Rinse the salted vegetables once under cold water to reduce excess salt without washing away all seasoning.

Drain in a colander for 5 minutes, then place the pieces neatly in a clean fermentation container.

Wrap 1 tablespoon gochugaru in cheesecloth and submerge it in 1 litre of water.

Knead and squeeze for about 2 minutes until the water turns clear red, then remove the cloth before loose pepper clouds the broth.

Stir 3 minced garlic cloves into the red broth and taste it before pouring.

If it seems flat, add a small pinch of salt at a time until the liquid tastes lightly salty when sipped on its own.

Pour the broth over the vegetables until they are fully covered, and leave the lid slightly loose so fermentation gas can escape.

Keep at room temperature for 1 day, refrigerate for 2 to 3 days, and serve well chilled.