Brine
1 1/2 to 2 pounds French Breakfast radishes or table radishes, with their stems on (stems optional)
1 1/2 tablespoons kosher salt
Seasoning Paste
1/4 cup Mushroom Broth (see below) or water
2 tablespoons Korean chili pepper flakes
1 teaspoon peeled, finely grated fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon sugar
In a large bowl, thoroughly wash the radishes in 3 to 4 changes of water. Drain. Trim any unsightly ends and tops and cut the radishes in half. In another large bowl, toss the radishes with the salt. Let stand for 20 minutes.
To make the seasoning paste, in a small bowl, combine the broth, chile pepper flakes, ginger, garlic, and sugar. Set aside.
Drain the radishes in a colander set over a bowl, reserving the brined juice. Rinse any excess salt off the radishes and let drain for another 15 minutes.
In a large bowl, combine the radishes with the seasoning paste and toss until evenly coated. Pack the radishes into a quart-size jar. Pour the reserved brining liquid into the bowl that was used to coat the radishes with the seasonings, and swirl the liquid around to capture any leftover seasonings. Pour into the jar, cover with a lid, and let sit at room temperature for 1 day. Refrigerate and consume within 1 week.
From The Kimchi Cookbook by Lauryn Chun
1 1/2 to 2 pounds French Breakfast radishes or table radishes, with their stems on (stems optional)
1 1/2 tablespoons kosher salt
Seasoning Paste
1/4 cup Mushroom Broth (see below) or water
2 tablespoons Korean chili pepper flakes
1 teaspoon peeled, finely grated fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon sugar
In a large bowl, thoroughly wash the radishes in 3 to 4 changes of water. Drain. Trim any unsightly ends and tops and cut the radishes in half. In another large bowl, toss the radishes with the salt. Let stand for 20 minutes.
To make the seasoning paste, in a small bowl, combine the broth, chile pepper flakes, ginger, garlic, and sugar. Set aside.
Drain the radishes in a colander set over a bowl, reserving the brined juice. Rinse any excess salt off the radishes and let drain for another 15 minutes.
In a large bowl, combine the radishes with the seasoning paste and toss until evenly coated. Pack the radishes into a quart-size jar. Pour the reserved brining liquid into the bowl that was used to coat the radishes with the seasonings, and swirl the liquid around to capture any leftover seasonings. Pour into the jar, cover with a lid, and let sit at room temperature for 1 day. Refrigerate and consume within 1 week.
From The Kimchi Cookbook by Lauryn Chun
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