Seokbakji (Radish Kimchi) – Adding One Bottle of Yogurt Makes It Taste Surprisingly Different

Steps

1. 1

   Wash the radish thoroughly, quarter it, then slice into fan shapes.

2. 2

   Place radish in a bowl, add 1T sugar and 1T salt, toss and pickle for 1 hour.

3. 3

   Once pickled, drain the radish in a strainer.

4. 4

   While draining, cut the green onion into large pieces.

5. 5

   Add 3T red pepper powder to the drained radish and coat with color first.

6. 6

   Add 3T red pepper powder, 1T salted shrimp, 2T anchovy fish sauce, 0.5T minced ginger, 2T minced garlic, 1 bottle of yogurt, and green onion. Toss everything together, leave at room temperature for half a day, then refrigerate. It will be ready to eat the next day.