Winter Dongchimi (Korean Radish Water Kimchi)

Wash the Korean radish thoroughly and cut it into large pieces. Then, soak it in 100 grams of coarse salt for about an hour.

Wash the chives thoroughly and remove excess water.

Peel the pear and cut it into four pieces.

Slice the garlic and ginger thinly and place them in a cheesecloth bag.

The water that comes out of the pickled Korean radish is not discarded; instead, it's kept in a container.

In a bowl, combine Korean radish, chives, Napa cabbage, pear, dried kelp (dashima), and green chili peppers.

Dissolve 50 grams of salt in 3 liters of water, then pour the solution into a container.

Let it ripen at room temperature for a day or two, then store it in the refrigerator to age further.