Kkakuduki Kimchi
Makes 3 pint jars
1 bulb garlic, cloves separated and peeled
1 2-inch piece of ginger root, peeled
2 tbsp chili powder
2 tbsp kosher salt, if using table salt cut in half
2 large radishes, peeled, squared off and cut into ½-in dice
1 bunch of mustard greens, washed, stems left intact- chopped into 1-inch pieces
½ tsp sugar
Combine the garlic, ginger, chili powder, and salt and process in food processor until finely minced. In a large bowl, rub the radish cubes with the garlic chili mixture until all sides of the radish cubes are well stained red (may want to wear gloves). Place 3 pint jars on work surface (can use canning jars, or any cleaned out pasta or mayo jars you have lying around the house). Fill about one jar half full with chilied radishes. Pack a thin layer of mustard greens on top and sprinkle with a pinch of sugar. Add more radishes until the jar is full. Fill the remaining jars as you just did. Find a nice cool place to store the jars while the kimchi ferments. After 3 days you’ll notice the water leaching out of the radishes and greens, that when you know its ready to eat. Be sure to refrigerate after opening.
