To make this kimchi, which is very similar to Kimchi Baechu, nappa cabbage is swapped for daikon radishes. A mixture of fermented shrimp is sometimes added in, giving the kimchi a strong smell and a beautiful dark color.
1 h 10 mins
2 LARGE DAIKON RADISHES, PEELED
3 TSP (15 ML) CANE SUGAR
4 TSP (20 ML) SALT
1⁄3 CUP (55 ML) FISH SAUCE
1⁄2 CUP (125 ML) HOT PEPPER FLAKES
3 SCALLIONS, SLICED
3 LARGE CLOVES GARLIC, CHOPPED
1 TBS (15 ML) GINGER ROOT, CHOPPED
Cut the radishes lengthwise into quarters, then cut into 2-centimeter cubes. Rinse and put into a bowl.
Add the salt and sugar and combine. Let the mixture stand at room temperature for 1 hour.
Drain the radishes in a colander, making sure to collect the juice in a bowl. Add the fish sauce, hot pepper flakes, scallions, garlic and ginger to the bowl and mix. Add the radishes and mix, coating them completely in the brine solution.
Place the seasoned radish mixture in your Mortier Pilon fermentation jar. Make sure to leave 3⁄4 of an inch (2 centimeters) of headspace between the radish mixture and the rim of the jar. Let the mixture ferment at room temperature, covered, for 4 days before serving.