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Radish Kimchi with Greens
A crunchy and fast-fermenting Korean side dish made with juicy radishes and greens, garlic, and gochugaru pepper.
Ingredients
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COMPONENT to taste
- to taste
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Method
Trim the greens from the radishes and wash everything thoroughly. Cut the radishes into quarters.
Dissolve 360 g of salt in 3 liters of water and soak the radishes and greens for about half an hour. Then rinse at least three times in running water and gently squeeze out the greens.
Peel the ginger and garlic, and finely chop them. Cut the pepper lengthwise, remove the seeds, and finely slice.
Add the prepared vegetables and spices to the radishes along with the gochugaru flakes and mix well.
Pack everything tightly into a 2-liter jar and pour in a 3% brine so that the vegetables are completely submerged.
Weight it down, place a tray under the jar, and leave it at room temperature for 1-2 days before moving it to the refrigerator.
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