White kimchi has a wonderful tang, along with a rich brine, both of which are nice additions to fresh lettuce salads.
This is also a very versatile recipe, which can be made with 100% radish or combined with other traditional kimchi ingredients, including whole, peeled garlic cloves, shredded ginger, and diced or sliced onions.
Use any cut for the radish – disc, shredded, threads, diced – but the thinner, the better, because it exposes more of the cells and lactic-acid bacteria (LAB), always beneficial to your health and that of your fermented food!
Please do NOT peel the radish, as that is where key nutrients are hiding.
Water or “white” radish kimchi may be eaten during hot summer months as a condiment to grilled meats, or served as a cold soup. The following amounts are for a 1-1/2-liter Pickl-It. Double the amount for a 3-liter Pickl-It.
- Simple brine – 4 cups water with 19 grams (2% brine) salt; stir to dissolve
- 1 1/2 lbs unpeeled, Korean radish (if you can’t find, use Daikon but DO PEEL the Daikon which does NOT have a tender skin), peeled and sliced into 1 inch pieces, or use the 2mm food-processor disc, or shred into strips
- 4 cloves garlic, peeled and thinly sliced (optional)
- 2-3 green onions, sliced into 2 inch pieces (optional)
- Shredded carrots, chili peppers, or Asian pears (also optional)
- Make the 2% brine; set aside.
- Use a vegetable brush to throughly scrub the radish. Cut off tops and bottom root; peel, dice, slice, or grate the unpeeled radish, using whichever cut you prefer.
- Place prepared radish into the Pickl-It container. (If adding optional items, mix them with radish and then add to Pickl-It).
- Follow packing and filling instructions
- Snap wire-bail closed
- Insert airlock if not inserted (DO NOT FORCE. TWIST CAREFULLY); don’t forget to add 1.5 ounces water to the airlock and snap on plastic airlock cover.
- Place Pickl-It container in dark corner of kitchen counter; cover with dish towel to block all light. DO NOT COVER THE AIRLOCK as it needs to breathe.
- Check daily; if foam develops (highly unlikely any will develop), skim off.
- After 3 days, taste-test liquid. There should be a nice “tang”. You may opt to continue to ferment your kimchi, at room temperature, for up to 7 days, for a more complex flavor development, as well as, beneficial bacteria.
- Use as a salad topping, side-salad, or sandwich filling
- Store in refrigerator, fully covered in brine, leaving airlock in place as this type of ferment tends to create fermentation gases for quite some time.
|by Kathleen in Recipes | Permalink|
Did you know...
Sunki – a non-salted and fermented vegetable from the leaves of “Otaki-turnip” in Kiso district – is eaten with rice and in miso soup. The Otaki-turnip is boiled, inoculated with “Zumi” (a wild small apple) dried Sunki from the previous year and allowed to ferment for one to two months. Micro-organisms involved include Lactobacillus plantarum, L. Brevis, Bacillus coagulans and Pediococcus pentosaceus (Makayama,1957)
This is my second Pickl-It order. I was pretty impressed with the first!
—Chris S., Bellefonte, PA