Standard Mischief

Is it really this simple? I thought there were endless secret salting and washing rituals to making this stuff turn out correctly.

The radish kimchee (and the young radish stuff they sell too) is way better than the Chinese cabbage kimchee, but I’ve never seen a recipe before for anything but the cabbage type. I’ve also utterly failed every cabbage kimchee attempt in the past, and have always been perplexed on why it was so hard to make what is essentially spicy stinky cabbage. So I have to give this one a try.