Yeolmu Mul Kimchi 열무 물김치 (Young Radish Water Kimchi)

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Ingredients:

24 yeolmu (young summer radish) with greens attached
1/2 cup salt

Fish Sauce Paste:
1 cup water
1 tablespoon flour
1/2 cup fish sauce
1 tablespoon sugar

Seasoning Mix:
5 cloves garlic
1 ounce ginger
1/2 onion
4 green chili pepper
4 red chili pepper
2 teaspoons pure fine ground red chili pepper
1 1/2 tablespoon coarse ground red chili pepper (chili flakes)
water
Preparation:

Peel the radishes and trim off any dead or discolored leaves.
Cut the radish away from the greens, then cut both into about 2 inch segments.
Place the trimmed and cut yeolmu into a large mixing bowl and add about 2 cups water.
Add the salt and mix well.
Let stand about 30 minutes, then turn the yeolmu over and let stand another 30 minutes.
Wash the yeolmu thouroughly in cold running water then drain.

Mix the Fish Sauce Paste:
Mix the flour and water in a small sauce pan, then heat over medium heat, stirring continuously, until thickened.
Remove from heat, then quickly add sugar and fish sauce.
Let cool.

Prepare the Other Vegetables:
Thin slice the onion.
Sliver or shred the ginger, garlic, and chili peppers lengthwise.

Final Mix:
Place the slivered ginger, garlic, chili peppers, and the sliced onion into a large mixing bowl.
Add the fine and coarse ground red chili pepper, and the fish sauce paste, then mix well.
Add the cut yeolmu and mix until well coated.
Place the mix into a large lidded jar or other sealable container.
Add cold water until the mix is covered.
Close the lid and let stand at room temperature for two days.
Refrigerate and serve cold.