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.
Yield: makes about 12 cups
- 4 1⁄2 lb. 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 sliced crosswise
- 1 Asian pear, unpeeled, cored, and sliced into 3/4"-thick wedges
- 3 tbsp. sea salt
- 1 tbsp. distilled white vinegar
- Pomegranate seeds, for garnish (optional)
- 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.
- 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.