This light-tasting kimchi is sometimes served with flavorful garnishes, such as pomegranate seeds, and a little of the brine solution in which it’s pickled.
Enlarge Image Credit: André Baranowski4 1/2 lbs. daikon radishes ,
peeled and cut into 3" x 1 1/2" lengths
12 cloves garlic, halved
5 red Korean or Holland chiles,
pierced in the middle with a knife
4 scallions, white and light green parts only,
plus more for garnish
4 2" pieces fresh ginger, peeled and thinly
1 Asian pear, unpeeled, cored, and sliced into
3 tbsp. sea salt
1 tbsp. distilled white vinegar
Pomegranate seeds, for garnish (optional)
1. Put radishes, garlic, chiles, scallions, ginger, and pears into a 1-gallon glass jar fitted with a lid. In a bowl, stir together salt, vinegar, and 8 cups water until salt is dissolved. Pour salt solution over vegetables, adding a little water to cover vegetables if necessary. Cover jar and let sit at room temperature for 4 days, uncovering and then re-covering the jar (to release carbon dioxide) at the end of the second, third, and fourth days.
2. Transfer jar to refrigerator and let sit for up to 6 months, uncovering occasionally to release carbon dioxide. To serve, slice desired portion of vegetables into bite-size pieces and transfer to a bowl. Ladle a few tbsp. of kimchi's brine into bowl. Dilute with 1 tbsp. or so of water and, if you like, garnish with pomegranate seeds.
MAKES ABOUT 12 CUPS