Dongchimi

Wash and trim the ends of the Korean radish. Cut the Korean radish into 3-4 cm cubes or thick rounds.

Place the cut Korean radish in a large bowl and toss with 60 grams of coarse sea salt. Let it sit for 2-3 hours, tossing occasionally, until the Korean radish has softened and released some water.

While the Korean radish is brining, prepare the other ingredients. Thinly slice the green onions. Peel and thinly slice the garlic and ginger. Wash, core, and slice the Asian pear into similar sized pieces as the Korean radish. Slice the red chili into thin rounds.