For 4 people
Step 1 of 4
300 g korean radish2 tablespoons gray sea salt1 tablespoon white sugar1 L mineral water
Cut 300 g Korean radish and Napa cabbage into 3 cm squares. In a large bowl, mix them with 2 tablespoons sea salt and white sugar. Let sit for 30 minutes until the vegetables soften and release their water.