• 1 pound daikon, peeled and cut to 1” dice
  • ½ pound watermelon radishes, cut to 1” dice
  • 1 tablespoon sugar
  • 1 tablespoon sea salt
  • 4 scallions, trimmed
  • 1 macintosh apple, cored
  • 4 cayenne peppers, thinly sliced (or 1 tablespoon pepper flakes)
  • Fish sauce


  1. Toss radishes with sugar and salt in a colander set over the sink. Allow to purge for 1 hour.
  2. Purée scallions, apple, and peppers in a blender. Transfer the radishes to a bowl, then toss with the scallion mixture to coat.
  3. Pack kimchi tightly into jars and allow to ferment at room temperature for at least 1 day. The kimchi will keep indefinitely in the fridge.