Chonggak kimchi

Ingredients · 4 servings

• 500 gChonggak radish, trimmed with greens attached
• 20 gSalt
• 30 gGochugaru
• 18 gGarlic, minced
• 35 gFish sauce
• 60 gGlutinous rice paste, cooled
• 6 gSugar
• 80 gWater, cool

Equipment

large bowl, colander, kitchen gloves, spoon, clean jar, mixing bowl, serving plate, knife, chopsticks

Instructions

1. 1
   Gather Ingredients

   Gather 1 large bowl, colander, gloves, scale, spoon, clean jar, and all measured ingredients before trimming the radishes. · 5 min

   What to look for: All tools are clean and ingredients are measured.

2. 2
   Salt Radishes

   Rub radishes and greens with salt, then rest them in a bowl for 60 minutes, turning once so the stems soften evenly. · 1 h

   What to look for: Radishes look glossy and the greens begin to bend.

3. 3
   Rinse Radishes

   Rinse radishes quickly with water, drain well in a colander for 10 minutes, and keep the greens attached to each root. · 12 min

   What to look for: The surface salt is gone and no water pools under the radishes.

4. 4
   Mix Seasoning

   Stir gochugaru, garlic, fish sauce, glutinous rice paste, sugar, and 80 g water until the seasoning looks thick and glossy. · 5 min

   What to look for: The paste is deep red, smooth, and thick enough to cling to a spoon.

5. 5
   Coat Radishes

   Wear gloves and massage the seasoning over every radish and green, pressing paste between the stems without breaking them. · 8 min

   What to look for: Every root and green stem is evenly coated red.

6. 6
   Pack Jar

   Pack radishes tightly into a clean jar, fold greens over the roots, and press down until seasoning rises around the vegetables. · 5 min

   What to look for: Radishes are compact with a little red seasoning visible between them.

7. 7
   Ferment Kimchi

   Ferment at cool room temperature for 24 hours, loosening the lid once if bubbles build, then refrigerate to slow the souring. · 24 h

   What to look for: Tiny bubbles appear and the aroma turns lightly sour.

8. 8
   Serve Crunchy

   Serve chilled as a banchan, cutting larger radishes once at the table so the seasoned greens and roots stay juicy. · 2 min

   What to look for: Radishes look bright red, glossy, and crisp.