Young Radish Kimchi(Altari kimchi)

It is really pity that there are no word to explain Korean vegetables, I can't help using just 'radish' for 3~4 different vegetables.

Today's recipe is Young Radish Kimchi(Altari kimchi).
There are over 100 kimchies in Korea. Typical kimchi(chinese cabbage) is for winter season. In this season, between spring and summer, cucumber and young radish kimchi are good.

Ingredients : Young radish 2 kg, Salt 150g, crushed garlic 100g, fish source 50g, salted shrimp 50g, redpepper powder 200g, sugar 100g,(apricot enzyme), flour 50g, water

1. First of all, preserve young radish in salt for 2 ~3 hours and wash well with cold water.
If radish is too big, divide 2 or 4.

2. Make flour paste(starch) and cold down. This will be helpful for fermentation. This is food of ferment bacillus.

3. Mix ingredient with flour paste. According to preference, control the amount of fish source, salted shrimp, and so on.

4. Apply kimchi seasoning of No. 3 to salted radish of No.1.

5. Set this kimchi in room temperature for one day(24 hours) and put them refriger.