PICKLE

YOUNG RADISH KIMCHI (Dongchimi)

This recipe is adapted from A Korean Mother's Cooking Notes by Chang Sun-Young (Ewha Womans University Press, 1997). This kimchi is traditionally a winter dish but has become popular in the summertime when the brining liquid is served with cooked somen noodles. Roasted salt and Korean radish are available at Asian grocery stores; look for the young ones measuring about 4 inches with the leaves still attached. Total time: 2/3 days.

• 3 bundles Korean white radishes (9 radishes)

• 3 tablespoons roasted salt

• 3 tablespoons sugar

• 1 bunch green onions

• 1 large clove garlic, thinly sliced

• 1 knob of ginger similar in size to the garlic clove, peeled and thinly sliced

Clean radishes under cold running water, making sure to remove any dirt between the radish and the leaves. Using a small paring knife, cut off any hairy roots and any yellow leaves. Do not peel the entire radish or the liquid will become too milky.

In a small bowl, mix 1 ½ tablespoons roasted salt with 1 ½ tablespoons sugar. In a large container, place a layer of the washed radishes and sprinkle with some of the salt and sugar mixture. Repeat this step until all of the radishes are in the container. Top with the slices of garlic and ginger. Cover and let stand at room temperature for 24 hours.

The next day, bring 6 cups of water with remaining roasted salt and sugar to a boil. After the sugar and salt is dissolved, remove from heat and while the water is still warm (about 100), pour it over the radishes. Once the water is cool, cover the container and leave at room temperature for 1 to 2 days to ferment.

After 1 to 2 days, store dongchimi in the refrigerator. When ready to serve, peel the radish and cut into ¼ inch thick, bite-size portions. Also, cut the leaves to bite size and serve with the radish and plenty of liquid. Makes 3 quarts.

Note: Product is too variable for meaningful nutritional analysis.

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