Instructions: Favored by many, this juicy kimchi is for all seasons. The thinly sliced radish and cabbage squares are elaborated with narrow julienne of aromatic vegetables such as Korean watercress and green onions. Furthermore, the fresh red pepper strips and the finely powdered red peppers exaggerate the flavor and create an appetizingly reddish color for the kimchi. It goes nicely with your favorite snacks.

PRELIMINARIES:
1. Preparing the Vegetables. Trim and wash the Korean radish, cleaning the skin with a soft sponge. Separate the tender inner leaves of the celery cabbage. Trim off the leaves of the Korean water-cress and green onions; washthem with cold water and drain.

PREPARATIONS:
1. Cut the cabbage leaves at 1 1/4"(3 cm) intervals and halve the cut pieces; cut the radish into thin 1 1/4" (3 cm) squares.

2. Sprinkle the cut-up radish and cabbage pieces with salt and allow them to stand until softened, about 30 minutes. Rinse with water and drain.

3. Cut the stems of the Korean watercress and the green onion stalks into 1 1/2" (4 cm) lengths; cut the onion pieces into narrow strips. Halve the red peppers, seed, and cut them into narrow strips; peel the garlic and ginger and cut them into slivers.

4. Add all the prepared vegetables-the green onions, Korean watercress, ginger, garlic, and red peppers-to the salted cabbage and radish pieces.

Toss the vegetables throughly and put the mixture into a crock.

5. Mix the fine red pepper powder and a brine prepared with 1/4 cup of table salt and 4 to 5 quarts of water. If the red pepper powder contains big pieces, wrap the powder in 3 layers of cheesecloth and shake in the brine to prevent any big pieces from getting into the kimchi souse and clouding it.

6. Pour the kimchi souse over the vegetable mixture in the crock.

REMARKS:
1. If you like this kimchi less spicy, red pepper threads may be substituted for the red pepper powder.

2. You may try a combination of radish, carrot, and cucumber for a good color combination.

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