“In the hot summers, the sweet and sour brine is sipped with a spoon to keep us cool.”
1 pound Korean white radish or daikon, cut into 2-inch pieces + radish greens, roughly chopped
½ pound napa cabbage, cut into 2-inch pieces
2 tablespoons coarse salt
2 teaspoons sugar
2 teaspoons sweet rice flour
½ small Asian pear, quartered and core removed
3 garlic cloves, peeled
2-cm knob of fresh ginger, peeled
1 serrano chili, thinly sliced
2 scallions, cut into 1-inch pieces
1. Combine cut radish, radish greens, and Napa cabbage with coarse salt and sugar in a bowl and let sit for 4 hours. Drain, saving liquid.
2. Whisk rice flour with ½ cup of water over low heat until a thick paste is made.
3. Place pear, garlic, and ginger in a blender or small food processor and blend until smooth. Add to the radish mixture along with the flour paste, sliced serrano, and scallions. Transfer to a fermentation crock or large jar. Add 4 ½ cups of the reserved liquid.
4. Let sit at room temperature for 2-3 days in a cool, dry place. Taste and add more salt, if necessary.
5. Transfer to the fridge, where it can be stored for up to one month.