Homemade Chonggak Kimchi (Ponytail Kimchi)

Why Chonggak Kimchi?

Ingredients

• 6 lbs Chonggak radishes (young Korean ponytail radishes with greens attached)
• 1½ cups Korean coarse sea salt (or 1¼ cups non-iodized coarse sea salt)
• 4 cups water (for light brining)

• 1½ cups water
• 4x4-inch piece dried kelp (dasima)
• 2 dried shiitake mushrooms
• 2½ tbsp sweet rice flour (preferred for stickiness; or all-purpose flour)

• 12 cloves garlic, peeled
• 1-inch piece fresh ginger, peeled and roughly chopped
• 1 medium pear, peeled and diced (for natural sweetness)
• ⅓ large onion, roughly chopped
• ⅓ cup soy sauce (or vegan fish sauce alternative for umami)
• ¼ cup Korean plum syrup (maesil cheong) (or unsweetened apple juice)
• 1½ tbsp sugar
• ¾ tsp coarse sea salt (adjust to taste)
• 1 cup Korean red pepper flakes (gochugaru) (adjust for spice preference)
• 1 bundle green onions (about 4–5 stalks), cut into 1½-inch pieces

• Large mixing bowl
• Colander
• Blender or food processor
• Small saucepan
• Whisk
• Airtight fermentation container (glass or food-safe plastic)
• Gloves (optional, for handling spicy paste)

Method: Crafting Your Chonggak Kimchi

1. Clean the radishes: Gently trim any soil or tough roots from the Chonggak radishes, keeping the greens intact. Rinse thoroughly under cold running water at least twice, using a soft sponge or cloth to scrub away dirt without damaging the skin or greens. Soak in water for 10 minutes if the radishes are particularly gritty, then drain.
2. Salt the radishes: In a large bowl, layer the radishes and sprinkle 1½ cups Korean coarse sea salt evenly over them. Dissolve ½ cup of the salt in 4 cups of water to create a light brine, and pour it over the radishes to help the salt adhere. Let sit for 1½ hours, gently tossing the radishes halfway through to ensure even salting. The radishes should soften slightly and release some liquid.

1. Infuse the broth: In a small saucepan, combine 1½ cups water, the 4x4-inch piece of dried kelp, and 2 dried shiitake mushrooms. Let soak for 20 minutes to extract umami flavors.
2. Simmer and strain: Heat the mixture over medium heat. Just before it boils, remove the kelp to prevent bitterness. Simmer for 8 minutes, then remove the shiitake mushrooms (save them for soups or stir-fries).
3. Thicken the porridge: Whisk in 2½ tbsp sweet rice flour, stirring constantly to prevent lumps. Cook over medium heat for 3–5 minutes until the mixture thickens to a smooth, paste-like consistency. Remove from heat and cool to room temperature.

1. Blend the base: In a blender, combine the garlic, ginger, diced pear, onion, soy sauce, Korean plum syrup, sugar, and ¾ tsp coarse sea salt. Blend until smooth, creating a fragrant, slightly sweet paste.
2. Mix with gochugaru: Transfer the blended mixture to a large mixing bowl. Stir in 1 cup gochugaru until fully incorporated, forming a vibrant red paste. Taste and adjust with a pinch more salt or gochugaru if desired (keep in mind the radishes are salted). Add the cooled porridge and mix well.

1. Rinse the radishes: After salting, rinse the radishes thoroughly under cold running water at least three times to remove excess salt. Drain in a colander for 20–30 minutes to remove excess water. Taste a radish—it should be slightly salty but not overpowering.
2. Coat with paste: In a large mixing bowl, combine the drained radishes, green onions, and seasoning paste. Wearing gloves (to avoid chili burn), gently toss the radishes and greens with your hands, ensuring every piece is evenly coated without breaking the radishes or greens.

1. Pack the kimchi: Transfer the coated radishes to an airtight fermentation container, packing them tightly to minimize air pockets. Leave about 1 inch of headspace to allow for fermentation gases.
2. Ferment: Let the kimchi sit at room temperature (65–75°F) for 1–2 days, depending on your taste preference for sourness. Check daily for a slight tangy aroma and bubbles, indicating fermentation.
3. Refrigerate: Once fermented to your liking, store the kimchi in the refrigerator for at least 5–7 days to deepen the flavors. It will continue to ferment slowly and can be enjoyed for weeks.

• As a side dish (banchan): Serve chilled with steamed rice, Korean BBQ, or hearty stews like doenjang jjigae.
• In recipes: Chop and add to kimchi fried rice, pancakes (kimchi jeon), or noodle dishes for a spicy kick.
• Pairings: Enjoy with a bowl of japchae or a cooling cucumber salad to balance the heat.

Tips for best Chonggak Kimchi

• Sourcing ingredients: Look for Chonggak radishes at Korean or Asian markets in spring or summer. If unavailable, small daikon radishes with greens can work, though the texture will differ slightly. Korean plum syrup and gochugaru are available at Asian grocers or online.
• Adjusting spice: For milder kimchi, reduce gochugaru to ¾ cup. For extra heat, add ¼ cup more.
• Fermentation control: Warmer temperatures speed up fermentation, so monitor closely in hot climates. Taste daily to catch your preferred flavor.
• Vegan adaptation: This recipe is vegan with soy sauce, but you can use fish sauce or salted shrimp for a traditional umami boost if desired.

Why This Recipe Stands Out

Cultural Connection