Easy Dongchimi (Water Kimchi)

Peel a large white radish and chop it into bite-sized sticks.

Place the radish sticks in a bowl, add enough salt to coat them, and shake well. Let it sit for about 1 hour.

After 1 hour, drain the water that has been released from the radish. Do not rinse the radish.

Add green onions, minced garlic, ginger, and onion to the radish. Pour in enough filtered water to submerge all the vegetables.

Cover the container and let it ferment at room temperature for one day in hot weather or two days in cooler weather.

After the initial fermentation, store the kimchi in the fridge and let it ferment for a couple more days until it reaches your desired taste.