Daikon radish is another common kimchi, which soaks up the marinade phenomenally well and remains addictively crisp for a few days.
Recipe courtesy of Stuart Brioza.
Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
This simple cure is used to draw out extra liquid and add additional seasoning.
This is what gives the kimchi its guts: a blend of sweetness, heat and brininess. Using a quality fish sauce is important, so we prefer to spend a little bit extra on a smaller-batch Vietnamese brand called Red Boat.
Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a food processor and run until smooth.
In a large pickling jar or lidded container, combine the daikon and 4 tablespoons of the Cure Mix; let sit 15 minutes. Drain the excess liquid, then add 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for at least 2 hours. This kimchi will keep up to 2 weeks, refrigerated, but is at its crispest within a few days.