This delicious Dongchimi kimchi, which literally means winter kimchi, is traditionally made just before the winter begins, as radishes are at their firmest and sweetest at this time of year.
Time: 15 mins
24 small white radishes with leaves
½ cup (125 ml) of salt
6 cloves of garlic, chopped
1 small piece of ginger root, chopped
4 chili peppers
3 small sweet pears, cubed
4 scallions, sliced
1 small onion, cubed
1-2 cups (about 400 ml) of water Cheesecloth
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 cm) of headspace between the mixture and the rim of the jar.
Let the mixture ferment at room temperature, covered, for 3 days, by which time bubbles will have appeared on the surface. Serve or refrigerate.
To serve, place a generous amount 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).