Young Daikon radish with greens are used to make this uniquely flavored kimchi.
24 yeolmu (young summer radish) with greens attached
1/2 cup salt
Fish Sauce Paste:
1 cup water
1 tablespoon flour
1/2 cup fish sauce
1 tablespoon sugar
5 cloves garlic
1 ounce ginger
4 each green chili pepper
4 each red chili pepper
2 teaspoons pure fine ground red chili pepper
1 1/2 tablespoon coarse ground red chili pepper (chili flakes)
- Wash the radishes well in cold water, peel if needed, and trim off any dead or discolored leaves.
- Place the yeolmu in a large container and sprinkle salt evenly across green and radish.
- Let stand about 45 minutes, turn and salt the other side and let stand another 45 minutes, then rinse in cold water.
- Cut the radish away from the greens, then cut both into about 2 inch segments.
- Mix the Fish Sauce Paste:
- Mix the flour and water in a small sauce pan, then heat over medium heat, stirring continuously, until thickened.
- Remove from heat, then quickly add sugar and fish sauce.
- Let cool.
- Prepare the Other Vegetables:
- Thin slice the onion.
- Sliver or shred the ginger, garlic, and chili peppers lengthwise.
- Final Mix:
- Place the trimmed and cut yeolmu into a large mixing bowl and add about 2 cups water.
- Place the slivered ginger, garlic, chili peppers, and the sliced onion into a large mixing bowl.
- Add the fine and coarse ground red chili pepper, and the fish sauce paste, then mix well.
- Add the cut yeolmu and mix until well coated.
- Place the mix into a large lidded jar or other sealable container.
- Add cold water until the mix is covered.
- Close the lid and let stand at room temperature for two days.
- Refrigerate and serve cold.