Whole Radish Water Kimchi

This refreshing, old-fashioned kimchi is white, as in made without red chiles, and water-based, made by fermenting salted moo radish covered in water for several weeks before you eat it. I like to say it keeps on giving: You get the funk and cooling crunch of the radishes, and the water itself becomes the refreshing, seasoned chilled broth for the chilled noodles or any other dish you want to embellish. This is a must-make dish if you’re into kimchi! Serve