1 pound Chinese radish, sliced into 2 by 1/2 by 1/8-inch slices
1 1/2 quarts water
2 large or 3 small cloves garlic, minced
1 teaspoon sugar
1 dried red pepper
1/2 tablespoon salt
2 scallions, sliced into 2-inch pieces
1/2 cup red bell pepper, julienned for garnishIn a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.
