Quick-fermenting radish water kimchi with apple broth (Dongchimi)

Peel, wash, and thinly slice 2 pounds of Korean radish. Place the slices in a large bowl.

Add 3 tablespoons of salt to the radish slices and toss well to coat them evenly.

Transfer the salted radish slices to a large 1-gallon glass jar and set aside for at least 2 hours.

Chop two large apples and one large onion into chunks. Place them in a food processor.

Blend the apples and onion into a puree. Add the puree to a large pot with 14 cups of water and bring to a boil. Cook for 20 minutes.

After boiling, turn off the heat and let the broth cool down completely. You can use an ice bath to speed up the process.

Strain the cooled broth through a strainer lined with a cotton cloth into a large bowl. Squeeze the pulp to extract all the liquid.

Add 3 tablespoons of salt to the strained broth and stir well until the salt is completely dissolved.

Prepare the aromatics by pounding garlic, ginger, and chopped green chili peppers in a mortar and pestle.

Place the pounded aromatics and optional hot pepper flakes into a soup pouch or cheesecloth.

Pour the seasoned apple broth over the salted radish in the jar. Add the seasoning pouch, close the lid, and let it ferment in a cool place for 48 hours.

To serve, take out some fermented radish slices and julienne them. Place them in a serving bowl.

Julienne some fresh cucumber and add it to the bowl with the radish.

Ladle the cold dongchimi broth over the radish and cucumber, mix, and enjoy.