Ponytail Radish Kimchi

Updated at: Thu, 17 Aug 2023 09:45:18 GMT

Step 1

Wash and peel ponytail radishes.

Step 2

Trim off brown parts between radish and leaves. Discard discolored or dead leaves.

Step 3

Optional: Cut off leaves. ( It’s traditional to leave the leaves intact. Sometimes I prefer separating the radishes and the leaves for convenience.)

Step 4

Wash radishes and leaves thoroughly and lightly drain. Place in a large mixing bowl.

Step 5

Add salt and water to radishes and leaves. Mix well. Let sit for 1 hour, turning half way through.

Step 6

Drained liquid and thoroughly rinse with cold water and drain.

Step 7

In a sauce pan, mix water and glutinous rice flour with a whisk.

Step 8

Bring to a boil. Simmer for 5 minutes, stirring frequently.

Step 9

Add sugar. Remove from heat. Stir to dissolve, about 1 minute. Let cool completely.

Step 10

Finely chop or blend onion and garlic.

Step 11

Combine radishes, Korean hot pepper flakes, onion and garlic, fish sauce or soy sauce, green onions and rice slurry. Mix well.

Step 12

Pack kimchi tightly in a food safe container, press down to remove as much air as possible. Leave a little space on top. Close the lid.

Step 13

It’s ready to eat right away. Or you can let sit and ferment in room temperature for 1 -2 days (depending on the temperature and how sour you prefer) then store in the fridge.

Step 14

Radishes will release liquid and if left in room temperature, you will see bubbles in the first couple of days. It’s the sign of successful fermentation. You may or may not need to burp the jar (open the lid quickly and close again) to release excess gas. Press down radishes to make sure every piece is immersed in liquid before storing in the fridge.

Step 15

Notes: Leaves will become fragile after salting. Turn them gently so they don’t get bruised.

Step 16

Before making kimchi, clean all surface, and tools. I recommend using dish soap and hot water then dry thoroughly.

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