(WATER RADISH KIMCHI)
As its name—which literally means winter kimchi—suggests, this kimchi is traditionally made shortly before the beginning of winter, as radishes picked during this time are at their firmest and sweetest.
- Active time: 15 mins
- Total time: 15 mins
- Fermentation: 6 days
- 24 small white radishes with leaves
- ½ cup (125 ml) salt
- 6 cloves garlic, chopped
- 1 small piece ginger root, chopped
- 4 chili peppers
- 3 small sweet pears, cubed
- 4 scallions, sliced
- 1 small onion, cubed
- 1 to 2 cups (about 400 ml) water
- noodles, for serving
Remove the radish leaves and set aside. In a bowl, mix the radishes and half of the salt. Put the mixture in your Mortier Pilon fermentation jar and cover with the leaves and remaining salt. Let the mixture rest in the refrigerator for at least 3 days.
After the mixture has rested, place the garlic and ginger on a piece of cheesecloth. Tie the corners of the cheesecloth together to make a little bundle to be placed on the leaves.
Using a fork, make small holes in the hot peppers and add them to the jar along with the pears, scallions and onion. Cover with water and mix gently. Make sure to leave ¾ of an inch (2 centimeters) of headspace between the mixture and the rim of the jar.
Let the mixture ferment at room temperature, covered, for 3 days, at which time bubbles will have appeared on the surface. Serve or refrigerate.
To serve, place a generous serving of noodles in a bowl. Slice the fermented radishes into tiles and arrange them over the noodles, along with the other fermented ingredients (except for the bundle of garlic and ginger).