You know it’s 김장 (kimjang) season, the time when kimchi is made in large batches to last throughout the winter, when you see the following outside every market:

For a cooking exercise with our kindergarten students, we made 깍두기 (Kkakdugi), radish kimchi. Obviously they can’t use real knives, so their task was cutting pre-cut strips of radish into small cubes with plastic knives.

Here’s our steps for radish kimchi!

Ingredients:

• Korean radish
• red pepper powder
• salted shrimp
• minced ginger and minced garlic
• chopped green onion
• sugar
• a pinch of salt (not pictured)

After you’ve cubed the radish, apply a good helping of the red pepper powder:

Mix the red pepper powder with the radish:

And continue adding the rest of the ingredients:

Mix all that up and you’ve got your radish kimchi! It tastes delicious fresh, but let it sit overnight in a sealed container to really become delicious!