DESCRIPTION:
We created our cooking videos so that my kids, while studying away from home, can readily access and re-create their favourite home-cooked foods. Hope you find them useful as well. Thanks for watching!

Kimchi is our family's favourite probiotic food. Here are the ingredients:
1 kilo (2.2 lbs) white radish, peeled and cut into cubes/wedges
2 T coarse kosher salt
2 T korean red pepper flakes
2 T white sugar (you may opt to use 1 T only)
1 T minced ginger
2 cloves garlic, minced
2 stalks ginger, minced
(You will need an air-tight jar large enough to hold the radish with some extra room at the top)

1. Wash and peel the radish, cut into 2 cm (1-inch) rounds, then cut into cubes and wedges. Place in a big bowl.
2. Add 2 T salt and let it sit for 2 hours. Prepare the remaining ingredients, set aside.
3. After 2 hours, transfer the radish to a colander to drain all the salty liquid. Rinse briefly in cold water and let the excess water drain.
3. Transfer the radish to a clean bowl. Mix the 2 T red pepper flakes thoroughly. Add the sugar, ginger, garlic and scallion. Mix well.
4. It's time to transfer the radish to a glass jar. Make sure to clean the neck of the jar before closing. Put the jar in an area where there is NO direct sunlight or heat. Wait for 24 hours.
5. Refrigerate after 24 hours and you may enjoy your kimchi at this point. Can keep for 1-2 weeks. (Save all that juice for tofu kimchi)
6. Make sure to use clean chopsticks or spoon when taking some kimchi from the jar. Absolutely no double-dipping! :D