Sliced Radish Kimchi



Made with the leftover radish slices from making the winter kimchi, the sliced radish kimchi originated from the custom where they used to make a temporary supply which would last from the time of winter kimchi making until it was fermented. As fast fermentation is required, add a generous amount of fish juice and serve when fermented only a little.



Materials(makes for four) and Precooking

3 radishes
1 Korean pear
1 octopus
200g (0.4 pounds) oyster
1 binding dropwort
1/2 binding each leaf mustard,young scallion
1 1/2 cup ground red chili
1/2 cup shrimp juice
2 bulbs garlic
1 chunk ginger
1 spoon sugar
1/2 cup salt
radish, pear peel and clean. Slice into 4cm (1 1/2 inch) strips.
octopus scrub with salt and wash. Cut into 4cm pieces.
oyster wash gently in salted water.
dropwort, leaf mustard, young scallion clean and wash. Cut into 4cm pieces.
shrimp juice gather up the solid part and mince.
garlic and ginger clean and wash. Mince.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Mix ground red chili well with the radish slices.
  2. When the radish slices are red, knead in leaf mustard, young scallion, dropwort and shrimp juice. Flavor with salt and sugar.
  3. Lastly, add oyster and octopus and knead gently. Ferment in a pot.
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