Baechu kimchi, the napa cabbage–and–radish version considered true “kimchi” in the States, is one of hundreds of varieties. This refreshing daikon radish and carrot version ferments quickly, so this banchan will be table ready in no time. —INGRAIN, Summer 2019
1 pound daikon radishes
1 pound large carrots
1 tablespoon sea salt
4 cloves garlic
3 tablespoons eojang (fish sauce)
2 tablespoons gochugaru (red pepper flakes)
2 teaspoons sugar or honey
1 pound daikon radishes (peeled) + 1 pound large carrots (scrubbed or peeled) into cubes or matchsticks and place in a large bowl. Toss vegetables with 1 tablespoon sea salt and set aside for up to 1 hour. Strain vegetables (do not rinse vegetables or bowl).
4 cloves garlic (minced) + 1-inch-piece ginger (peeled, finely grated) + 4 scallions (chopped; white and light green tops only) + 3 tablespoons eojang (fish sauce; or to taste) + 2 tablespoons gochugaru (red pepper flakes; or to taste) + 2 teaspoons sugar or honey (optional) together in the same bowl used for salting the vegetables. Toss daikon + carrots in the sauce until well coated.
Vegetables into glass containers (press down as you fill the jars), close lids securely, and set aside to ferment at room temperature for 36 to 48 hours. (The kimchi should smell sour and small bubbles should be visible on the surface.) Refrigerate kimchi for up to 3 weeks.