First (completed) ferment of the year! Chonggakmu (ponytail radish) kimchi. One of my favorite fermented radish dishes because of its crunchy texture ?. I also really enjoy the radish leaves, which are kept and fermented with the radish.
The process of making chonggakmu kimchi is identical to making napa cabbage kimchi. The time for osmosis and fermentation, however, takes just a little bit longer since the vegetable is denser. Overall this took about 7 days at a room temperature of 70F for me.
The Process
? Osmosis:
Cut the ponytail radishes in fourths long ways, making sure to keep the radish leaves on. Wet thoroughly with water and sprinkle generously with coarse sea salt.
Turn the radish every few hours for 4-6 hours or until the radish looks limp and can bend slightly but still holds a crunch. You can also let the salted radish rest overnight.
Thoroughly rinse with water
? Fermentation:
While the radish is being salted, make the kimchi paste. Mix the glutinous rice flour with water in a pot and heat over medium heat until it thickens. Then, add in the saeu-jeot (or fish sauce), gochugaru, and sugar followed by garlic and ginger. Once the mixture completely cools, add the scallions (or chives).
Coat the radish in this paste, transfer it to a container, cover and let it ferment until it reaches your desired taste (about 4-5 days).
Once it reaches your desired flavor profile, store it in the fridge and enjoy it within 3 months.
You can save any leftover kimchi juice to add to your next kimchi ferment. This kick starts the good fermentation bacteria culture.
Looking for more pickled veggie recipes? Check these out:
Chonggakmu (Ponytail Radish) Kimchi
Equipment
- 16oz mason jar or glass dish
Ingredients
Vegetable
- 2 Chonggakmu (Ponytail Radish) cut into fourths
- 2 tbsp coarse sea salt about 3% the weight of the radish
Kimchi Paste
- 1/2 tbsp glutinous rice flour
- 1/2 cup water
- 1/4 cup gochugaru
- 2 tbsp saeu-jeot aka salted fermented shrimp or Korean fish sauce
- 1 tbsp sugar
- 3 cloves garlic minced
- 1 tsp ginger minced
- 1 scallion or chive stalk cut into 2" peices
Instructions
- Cut the ponytail radishes in fourths long ways, making sure to keep the radish leaves on. Wet thoroughly with water and sprinkle generously with coarse sea salt. Turn the radish every few hours for 4-6 hours or until the radish looks limp and can bend slightly but still holds a crunch. You can also let the salted radish rest overnight. Thoroughly rinse with water
- While the radish is being salted, make the kimchi paste. Mix the glutinous rice flour with water in a pot and heat over medium heat until it thickens. Then, add in the saeu-jeot (or fish sauce), gochugaru, and sugar followed by garlic and ginger. Once the mixture completely cools, add the scallions (or chives).
- Coat the radish in this paste, transfer it to a container, cover and let it ferment until it reaches your desired taste (about 4-5 days).Once it reaches your desired flavor profile, store it in the fridge and enjoy within 3 months. You can save any leftover kimchi juice to add to your next kimchi ferment. This kick starts the good fermentation bacteria culture.
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