As small as they are delicious, summer radishes are a seasonal Korean favourite. This yummy fermented dish is often served with rice or cold noodles.
Kimchi Yeolmu | Young Summer Radish Kimchi
- 2.2 lbs (1 kg) young summer radishes, peeled
- ⅔ cup (170 ml) salt
- ½ cup (125 ml) water
- 2 tsp (10 ml) white rice flour
- 2 Tbs (30 ml) cane sugar
- 3 cloves garlic, minced
- 1 small piece ginger root, finely chopped
- 2 green hot peppers
- 2 red hot peppers
- 3 Tbs (45 ml) hot pepper flakes
- 4 Tbs (60 ml) fish sauce
- 6 cups (1.5 L) water
- Cut the radishes into small rectangular pieces about 2 inches (5 cm) long. Rinse with cold water and drain in a colander.
- Put the drained radishes in a bowl and mix with the salt. Let this mixture stand at room temperature for 1 hour, stirring once halfway through.
- In a small pan, combine ½ a cup (125 ml) of water and the white rice flour. Mix with a spatula and cook over medium heat until the mixture starts to simmer.
- Remove from heat, blend in the sugar and let cool.
- After the radishes have rested, rinse them to remove all of the salt and drain in a colander.
- While the radishes are draining, prepare the kimchi paste. Mix garlic, ginger and onion in a bowl. Chop the chili peppers, making sure to remove the seeds. Add them to the bowl with the hot pepper flakes, fish sauce and ‘porridge.’ Mix vigorously.
- Add the radishes to the same bowl and mix until they are coated in the kimchi mixture. Place the radish mixture in your Mortier Pilon fermentation jar and add 5 cups (1.5 L) of water. Make sure to leave ¾ of an inch (2 cm) of headspace between the radishes and the rim of the jar.
- Let the mixture ferment at room temperature for 2 days before serving.