Autumn - PONYTAIL RADISH WATERY KIMCHEE - CHÓNGGAK MU TONGCHÍMI

The radishes used in this kimchee are common in Korea; small with a pinned-in waist and long, fluttery stems and leaves, thus the description of ponytail. Normal radishes can be substituted.

INGREDIENTS:
7 radishes (about 3.5kg)
230 g coarse sea salt
5 liters water
6-8 scallions, trimmed and left whole
10 cured green, hot chilies
½ cup thinly sliced garlic
1/3 cup thinly sliced fresh ginger
1 ½ quantities rice porridge

HOW TO MAKE:
1. Choose radishes with long stems and leaves. Clean well.
2. To make a brine, dissolve 140 g salt in 3.75 liters water. Soak the radishes and scallions in the brine for 6-8 hour. Drain, rinse in cold water, and drain again thoroughly.
3. Fold the wilted radish stems around each radish back and forth lengthwise. Bury 1 or 2 cured chilies in the wrapping. Take one wilted scallion, wrap it around each radish waist and tie it neatly (you can include the chilies now if the radishes came without their greens).
4. Pile all the radishes into a container and place the garlic and ginger on top of the radish. Mix the rice porridge, the remaining 60 g salt, and 1.25 liters water, and pour over to cover the radish. Cover, and keep in a cool spot for 1-2 weeks to mature.
5. To serve, slice the radish lengthwise into 4. The stems, leaves and scallions are cut separately the same length as the radish sections. Serve with the pickling liquid.

NOTE:
The cured green chili is also serves as condiment. Rinse the chili after it has been cured and soak it in a sweet-sour vinegar. Or season the cured chili with a spiced anchovy sauce or serve with red pepper past (kochújang) or bean paste (toenjang).