Description:

I really missed ponytail radish kimchi, but the red radishes are available better at any grocery markets. Therefore, I tried to make this kimchi, and the result was awesome. I both liked the roots and greens. I will make more!

Ingredients (for a 32oz mason jar)

• 3 bunches of red radishes
• 1 bundle of green onions (cut into 1 in)
• 200g of kosher salt (for brine)
• 1 small yellow onion (chopped)
• 0.5 thumb of ginger (peeled and chopped/minced)
• 4-5 garlic cloves (chopped/minced)
• 2tbsp of rice flour
• 50-60g of coarse chili power (gochugaru)
• 0.25 cup of liquid aminos
• 2 tsp of sugar
• 2 pinches of MSG (for rice porridge)
• 300ml of water for rice porridge
• 2L of water for salted water

Note:

• The storage jars must be boiled so that the bacteria on the jar surface can be removed. The best way is, in cold water, putting jars so that the downside is up. Then, boil the water in medium heat. When the water boils, let it be boiling for 5 mins. After that, cool and dry the jars.
• Moreover, depending the amount of radishes, the volume of salted water can vary. Just keep the ratio. 1L:100g.
• There will be the leftover of radish greens. We will blanch these so that those can be used for some soy bean paste soup. (sirae-gi doenjang-guk)

How to make:

1. In 300ml of water, put two pinches of MSG and 2 tbsp of rice flour. Stir well, and boil it on medium heat. Cook 3 to 5 mins for this rice porridge. After it’s done, cool it.
2. While cooling the porridge, wash the red radishes, and trim the whisker parts of the roots. Moreover, cut radishes into root parts, stem parts and leaf parts, and separate them.
3. In a stock pot or huge bowl, add 2L of water and 200g of kosher salt. Stir well to make brine.
4. Put the root and stem parts of radishes into the brine. For the leaf parts, put only half amount of those.
5. Leave 30 mins so that the radishes and greens can be salted.
6. (optional) For a while, we blanch the leftover of leaf parts. In a pot, put 1.5L of water and add 1tbsp of salt. When the water is boil, reduce the heat to the low heat. Blanch leaves in it for about 3 mins, and after that, wash them. Put these ones into storage bags and freeze them. Those should have some excess moist. You can use these for various Korean dishes, for example, soy bean paste soup with radish leaves.
7. When the salting is done, wash radishes and leave them on a colander so that the moist can be removed.
8. For a while, we make the kimchi base. Mix chili powder with ginger, onion and garlic. Add liquid aminos and sugar, and then mix well. If it is not salty enough, add some salt.
9. Mix radishes and green onions with the base.
10. Store the kimchi in a jar, and leave them in the room temperature for 24 hours. After than, store in the fridge. For fermentation, at least 3 days are required.