Cuisine: Korean INGREDIENTS 1kg Korean radish or daikon (washed and peeled) 3 spring onions (washed and cut into 2 cm lengths) 2 tbsp raw sugar 2 tbsp rock salt Kimchi Base ½ small brown onion (chopped into small pieces) ½ small red apple (seeds and core removed, cut into small pieces) 3 tbsp eck jut (Korean fish sauce) 1 tbsp minced garlic ½ tbsp minced ginger 4 tbsp gochugaru (Korean chilli flakes) ¼ cup water 1 tbsp rice flour INSTRUCTIONS 1. Cut radish into 2cm cubes and add salt and sugar to them. Keep them in normal temperature for some time. 2. To prepare the kimchi base, blend together the brown onion, red apple and the fish sauce. 3. In a microwave-safe bowl, mix the water and rice flour together. Microwave for 1 minute, or until the mixture is similar to a mildly runny porridge in texture. Then in a medium-sized bowl, combine the two mixtures along with the minced garlic and ginger. 4 The radish will be rinsed under cold water for a couple of times and will be left for a few mins to drain any excess water. 5. In a large mixing bowl, add the radish and mix through 2 tbsp of Korean chili flakes. Add in the chopped spring onions and the prepared kimchi base. Stir through and mix well. 6. Spoon the radish kimchi into an air tight glass container and leave to stand at room temperature overnight, then move the jar into the fridge.