Quick Radish Water Kimchi (Dongchimi, 12 Side Servings)

Wash and cut radish into sticks about 5 cm long and 1.2 cm thick. Wash and cut cabbage into bite-sized pieces. Clean all produce, hands, utensils and a nonreactive fermenting container.

Salt radish with 2 tbsp coarse salt (and optional sugar) for 30–40 minutes. Separately salt cabbage in 240 mL water with 1 tbsp coarse salt for 30–40 minutes. Reserve both salting liquids; do not rinse the salted vegetables.

Cook 1 tbsp glutinous rice flour with 240 mL water over low heat until slightly thick, then cool. Blend pear, garlic and ginger with 120 mL water into a fine purée.

Combine the saved salting liquid with about 2.16 L water, cooled rice-flour paste and aromatic purée. Start with 1 tbsp brine salt and follow the original recipe for careful adjustment; do not arbitrarily reduce salt.

Place salted radish and cabbage in a clean nonreactive container with 2.5 cm scallion pieces and sliced peppers. Add brine to cover the vegetables, leave headspace for fermentation gas and avoid a dangerously pressure-tight seal.

At around 20°C, observe fermentation for roughly 1–2 days as in the source, but do not judge readiness from bubbles or time alone. Verify pH at or below 4.6 using a suitable food pH test before refrigerating at 4°C or colder. Avoid prolonged warm holding.

Flavor can continue to develop under refrigeration. Use a clean ladle to serve chilled. Discard without tasting if you see mold or detect putrid odor or unusual slime.