Yul Mu Kimchi (White Radish Pickle)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol Vitamin A Vitamin C Calcium Iron Dietary Fiber
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound Korean radish 2 cups cold water 2 teaspoons salt
1 teaspoon sugar 1 whole fresh hot green chili



1 Peel the radish and rinse in cold water, then cut it into sticks 2 inches long by 1/2 inch thick.
2 Mix the water, salt and sugar together, add the radish and chili, and store in a glass or pottery jug with a cover. Leave at room temperature for 2 to 3 days to ferment slightly. Serve with any kind of Korean food and refrigerate thereafter.

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