Baby Radish Kimchee
(열무김치, yulmoo kimchee)
2 bunches Korean baby radishes
1/2 cup Korean coarse sea salt
1/2 large onion, sliced
3 fresh red chilies, sliced
3 Tbsp Korean chili flakes
2 tsp sugar
1 Asian pear, peeled, seeded, pureed, and filtered to collect clear juice
2 Tbsp glutenous rice powder
4 cups water
4 fresh red chilies, diced
4 garlic cloves
1/2" ginger stem, peeled or 2 tsp pureed ginger
3 Tbsp salted shrimps
1 Tbsp anchovy sauce
Make a rice glue by combining water and the rice powder with a whisk in a small pot, and bring to boil. Let it thicken, about 3-5 minutes, stirring constatnly. The glue will be very runny almost like a syrup. Remove the pot from the heat and let the glue cool completely.
Cut off the long tails of the white part of the radish greens and scrape off the dirty outer skin with a blade of your knife. Make sure to clean on the base where it meets the green stems. Cut off the very end leafy parts of the stems as well. Discard them or save them for other uses, such as soup.
Cut the greens into about 2 1/2" - 3" long pieces.
Rinse the baby greens twice gently and drain. In a large mixing bowl spread 1/4 of the greens and sprinkle the 1/4 of salt all over. Repeat the layers until all the green gets sprinkled with salt evenly. Let it sit for 1 hour, turning them once or twice in between. You will see some water extracted from the greens and the volume has been reduced to nearly a half. Rinse 3 times very gently and drain well.
Process all the filling ingredients in a blender or food processor. In a large mixing bowl combine the radish greens, sliced chilies and onions, Korean chili flakes, pear juice, rice glue, and the filling. Toss very gently with hand until everything gets incorporated. The whole mixture will have lots of liquid. Taste the juice to adjust your seasoning if you need. You can add more salt or anchovy sauce according to your taste.
Transfer the Kimchee into airtight container. Let it ferment on a room temperature for 1-2 days and continue to ferment in the fridge for 1 week before you serve. Serve cool.