Bean Sprout Kimchi from Closet Cooking
(makes 4+ cups)

1 pound bean sprouts (rinsed)
1 pound daikon radish (peeled and shredded)
* coarse grained salt
1 pound bean sprouts (rinsed)
1 carrot (shredded)
4 greed onions (cleaned, trimmed and cut into 2 inch length)
1/2 Asian pear (grated)
1/4 cup gochugaro
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
3 tablespoons fish sauce (or soy sauce for a vegetarian version)
1 tablespoon sesame seeds (toasted)
1 teaspoon sesame oil

1. Salt the radish, let sit for 30 minutes, rinse and squeeze dry.
2. Parboil the bean sprouts in 1/4 cup water, covered, for 4 minutes, drain and let cool.
3. Mix everything with your hands until well combined.
4. Enjoy fresh or let it sit at room temperature for a half a day to let fermentation start.
5. Store in fridge and enjoy chilled.