Nabak Kimchi

1. Wash the Korean radish and Napa cabbage thoroughly. Slice the Korean radish into thin, bite-sized squares, approximately 3cm by 3cm. Slice the Napa cabbage into similar sized pieces.

2. In a large bowl, combine the sliced Korean radish and Napa cabbage. Sprinkle 30g of fine sea salt over them and toss gently to coat. Let them brine for 30 minutes, tossing once halfway through.

3. While the vegetables are brining, prepare the kimchi liquid base. Peel and roughly chop the Garlic, Ginger, and Korean pear. In a blender, combine the chopped Garlic, Ginger, Korean pear, and Red chili powder with 200g of the Water. Blend until smooth.