Dongchimi, radish water kimchi

Wet the whole radishes and leaves, roll them in salt and put them in the glass jar.

Refrigerate 4 days, until a lot of liquid has come out of the radishes.

Tie the ginger and four cloves of minced garlic in cheesecloth and drop it in the jar.

Prick the red and green chilies with a fork and add, with the onion.

Pour in about two liters of water and add the green onion.

Peel about a cup's worth of pear, slice a quarter inch thick and add; stir so the brine is evenly salted.

Leave outside the refrigerator two or three days to ferment, until bubbles rise and it tastes strongly sour; then keep refrigerated.

Remove the garlic and ginger pouch.

Cut a radish into bite-size pieces, lengthwise or in slices; serve in the broth garnished with chilies, leaves and ice cubes, with rice, rice cake or steamed sweet potato.