Ponytail radish kimchi

Clean the dirt from between the radish and leaves, cut off dead leaves, and cut the radishes in half.

Rinse in the basin, sprinkle evenly with the kosher salt and mix gently with both hands.

Salt for one hour total, turning over after 30 minutes.

Mix the flour with the water, bring to a boil and keep stirring until it thickens into a thin porridge. Add some sugar and let cool.

Chop and mince half an onion.

When the radishes are withered and soft, wash, rinse and drain a couple of times.

Into the cooled porridge mix the fish sauce, hot pepper flakes and onion to make the kimchi paste. Mix well with the radishes in the basin.

Pair radishes and wrap them with their leaves. Pack into a glass jar or container and close.

Ferment at room temperature about one or two days, depending on the climate, until it smells sour; then refrigerate. Scoop the juice from the bottom over the top several times.