Family's Delicious Recipe 14 - Korean Spicy Radish Kimchi

Ingredients: Daikon radish, shrimp, green onion, ginger, garlic, chili peppers, salt, chili powder (coarse and fine - both types needed). Instructions: 1. Cut the daikon radish into large cubes (about the size of large dice). If cut too small, the texture will be poor and the radish flavor will be diminished. Salt the radish, mix well, and let it sit for 30 minutes. 2. Mince the shrimp with the back of a knife, or use a mortar and pestle or a food processor. You don't need much shrimp, 2-4 pieces are enough. Chop the green onions, mince the ginger and garlic, and thinly slice the chili peppers. Mix these with salt and both types of chili powder. You need to mix it by hand to break down the green onions and fully incorporate the ingredients. 3. Rinse the salted radish cubes (strips) with clean water to remove the salt, and drain the water. 4. Mix the ingredients from step 2 and step 3 evenly. Place in a clean, oil-free container and store in a cool, dark, well-ventilated place away from direct sunlight. 5. Open the container daily to observe the fermentation. Once you smell a sour aroma, store it in the refrigerator. Fermentation will be faster in summer due to higher temperatures, so pay special attention. The container should be scalded with boiling water before use and must be completely free of oil. Make sure there is enough salt when mixing the ingredients, as radish can easily spoil. Insufficient salt will lead to spoilage, but having too much is also fine; you can simply eat less of it. Our family's method differs from the authentic Korean way, so please don't criticize.