Ponytail Radish Kimchi with Fish Sauce and Gochugaru

12 ingredients

11 steps

What you need

1.5 kg (3.3 lb) young ponytail radishes with greens
70 g (1/3 cup) coarse sea salt
1 tbsp sweet rice flour
250 ml (1 cup) water
100 g (3.5 oz) onion
6 cloves garlic
3 cm (1 in) fresh ginger
1 tbsp salted fermented shrimp, optional; use 1 extra tbsp fish sauce if unavailable
60 ml (1/4 cup) fish sauce
40 g (1/3 cup) gochugaru
1 tbsp sugar
4 stalks scallions, cut into 3 cm pieces

Restated from the original video

1
Trim the root tips and scrape the skin of the radishes with the back of a knife. Keep the greens attached.
2
Cut any radish thicker than 5 cm in half lengthwise through the root, leaving the stems whole. Rinse well.
3
Toss the radishes with the salt in a large bowl. Leave for 2 hours, turning them every 30 min, until they bend without snapping.
4
Whisk the sweet rice flour with the water in a small pot. Cook over medium heat, stirring, until it thickens like thin pudding, 3-4 min. Let it cool completely.
5
Rinse the salted radishes 2-3 times under cold water. Drain in a colander for 20 min.
6
Blend the onion, garlic, ginger, shrimp and fish sauce into a smooth puree.
7
Scrape the puree into a bowl. Stir in the cooled rice paste, gochugaru and sugar, then leave for 10 min so the gochugaru softens. Fold in the scallions.
8
Wearing gloves, rub the paste over each radish, working it between the stems and into every cut.
9
Pack the radishes tightly into an airtight container and press down. Scrape any leftover paste on top.
10
Leave at room temperature for 1-2 days, until small bubbles appear and the smell turns pleasantly sour. Then refrigerate.
11
Eat after 3-5 days in the fridge. Serve whole, holding each radish by its stem, or cut into bite-size pieces. It keeps for about 3 weeks and gets sourer with time.

Imported from beyondkimchee.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.