Recipe: Radish Kimchee
Makes about 2 cups
2 large bunches of salad radishes, greens and roots attached
2 tablespoons plus 1 teaspoon fine sea salt
3 cloves garlic, minced
1 cup gochujang (a fermented red chile paste), homemade or store-bought
1. Wash the radishes well, particularly the greens. Slice each radish in half lengthwise, leaving some of the greens attached to each half. In a large bowl, toss the radishes with the salt, really rubbing it into the radish bulbs and the greens. Cover with a drop lid or a plate and place a 1-pound weight on top; let sit for 1 hour.
2. Rinse the radishes well under running water. Squeeze, squeeze, squeeze the greens with all your might, getting out all of the moisture possible. Return the radishes to the bowl and, using your hands, massage in the garlic and gochujang evenly. Press down firmly on the radishes to make them compact. Place a layer of plastic wrap directly, but loosely, on top of the pickle, leaving room for air to come in along the sides. Replace the drop lid or plate and weight. Cover bowl loosely with a kitchen towel to allow air in, and keep out insects and debris. Let the pickle sit in a cool, dark place for 2 to 3 days, until it has a pleasantly tangy, fermented aroma.
3. Toss the pickle to coat with the liquid. Pack it into a 1-pint jar. Your pickle is ready to eat. Refrigerated, it will keep for 3 months.
Karen Solomon, “Asian Pickles” (Ten Speed Press, $19.99, 208 pages)