Korean Radish Water Kimchi with Pear and Chilies

What you need

• 1.2 kg (2 1/2 lb) Korean radish, or daikon
• 2 tbsp coarse sea salt, for salting the radish
• 1 tbsp sugar
• 1 Asian pear, peeled and cored
• 6 cloves garlic, peeled
• 3 cm (1 1/4 in) fresh ginger, peeled
• 1.5 l (6 cups) water, cold
• 2 tbsp coarse sea salt for the brine, plus more to taste
• 3 scallions, cut into 5 cm (2 in) lengths
• 2 green chilies, halved lengthwise

Method

Restated from the original video

1. 1

   Scrub the radish well and peel only if the skin is tough. Cut into sticks about 5 cm (2 in) long and 1.5 cm (1/2 in) thick.

2. 2

   Toss the radish with the salt and sugar in a large bowl. Leave until the sticks bend a little and give off liquid, 30-40 min.

3. 3

   Meanwhile, cut the pear into thick slices and slice the garlic and ginger thinly.

4. 4

   Put the garlic and ginger in a cheesecloth pouch or tea bag and tie it closed so the brine stays clear.

5. 5

   Stir the brine salt into the water until fully dissolved. It should taste a little saltier than soup.

6. 6

   Pack the radish and any liquid it released into a 3 l (3 qt) jar or lidded container.

7. 7

   Add the pear, the spice pouch, the scallions and chilies, then pour in the brine to cover everything.

8. 8

   Close the lid and leave at room temperature until small bubbles rise and the brine turns faintly sour, 1-2 days.

9. 9

   Taste the brine and adjust with a little more brine salt or water. Fish out the spice pouch.

10. 10

    Move the container to the fridge and serve chilled, ladling broth and radish into small bowls. It keeps for 3-4 weeks and gets tangier over time.

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