(YOUNG SUMMER RADISH KIMCHI)
As small as they are delicious, summer radishes are a seasonal Korean favorite. This dish is often served with rice or cold noodles.
- Active time: 25 mins
- Total time: 1h25
- Fermentation: 2 days
- 2.2 lb (1 kilo) 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
- 1 small onion, 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 centimeters) long. Rinse with cold water and drain in a colander.
Once the radishes have been drained, put them in a bowl and mix with the salt. Let the mixture rest at room temperature for 1 hour, stirring once halfway through.
While the radishes are resting, prepare the rice porridge. In a small pan, combine ½ of 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 and blend in the sugar. Let cool.
After the radishes have rested, rinse them to remove all of the salt and drain them in a colander. While the radishes are draining, prepare the kimchi paste. In a bowl, mix together the garlic, ginger and onion. 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 6 cups (1.5 L) of water. Make sure to leave ¾ of an inch (2 centimeters) of headspace between the radishes and the rim of the jar. Let the mixture ferment at room temperature, covered, for 2 days before serving.