~ Daikon Radish Halves w/ Pears
Pickled in Clear Broth ~

Dongchimi Kimchi (Traditional)

This recipe is another classic winter favorite, also traditionally made during the Napa cabbage harvest, kimjang. This refreshing white kim-chi is a perfect contrast to hot, spicy soups
and hearty wintery meals.
Koreans prize the deep, savory, clean flavors of the daikon radish and choose the best, youngest, and most tender radishes for this style of kim-chi. The juices are highly desired and saved
for later use as a summertime soup base and added to noodles.

Ingredients Needed…

– 3 pounds of daikon radish, greens attached, farm fresh
– ½ cup of sea salt
– 3 large cloves of garlic, halved
– 1 inch piece of ginger root, peeled, halved,
and cut into 1/8 inch pieces
– ½ medium yellow onion, peeled and quartered
– ½ Asian pear, peeled, cored, and quartered
– 1 jalapeno pepper, halved, seeded, and cut into pieces
– 3 green onions, white and green parts
– 6 cups of water
– 1 medium russet potato, peeled.  This is added to keep the radish crisp.

Directions…

– Rinse the radishes. Use a vegetable brush, clean the dirt from the radish skins, but don’t peel the outer layer.  This provides an important layer of protections during the long fermentation process.
Halve the radishes lengthwise, keeping the greens intact.

– In a large mixing bowl, sprinkle ¼ cup of sea salt over the radish halves and allow to sit for 16 to 24 hours. After the time drain off the liquid.
– Tightly pack the radishes into a gallon size container. Place the garlic, ginger, onion, pear, jalapeno, and green onions on top.

– In a large pan, combine the water, potato, and the remaining ¼ of sea salt. Boil to full boil and cook the potatoes for 10 minutes. Discard the potatoes and pour the hot water over the radishes.
– Cover tightly. Allow to sit at room temperature, away from direct sunlight, for one week.
– Refrigerate and allow to ferment for at least another 3 weeks before consuming.

Just prior to serving, slice radishes in half again lengthwise into quarters, then cut into ½ inch pieces. Divide among serving dishes and ladle some of the juices over the radishes.

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