Chonggak kimchiPonytail radish kimchi
In late autumn, Korean markets fill with bundles of little ponytail radishes, the size of a thumb to a small fist, with long leafy tops, and households make chonggak kimchi alongside their winter cabbage kimchi. The whole radish is fermented with its greens in a thick red paste, so you get a crunchy, juicy bite with a slight bitterness from the leaves. It is the classic partner for a bowl of hot ramyeon or soft tofu stew. This version is vegan, using kelp stock and salt instead of fish sauce and salted shrimp. Use a clean glass or ceramic jar or kimchi box scalded with boiling water, and keep the vegetables pressed below the brine; anything sticking out can grow mould. The common mistake is over-salting: the radish should bend slightly but still snap, so check it often. Chef's tip: cut the bigger radishes in half lengthways so they ferment at the same pace as the small ones.
Korean
