The essential guide to canning and preserving

Gimme Kimchi
Radishes are one of the joys of spring. Seeing the multi-colored orbs as I pull them out of the soil makes my heart sing. Their crunch makes them perfect for pickling.


1 small apple, peeled, cubed
1 small onion peeled, cubed 6 cloves garlic, peeled
1” ginger, peeled, sliced
2 tablespoons fish sauce
½ cup Korean coarse red
pepper flakes
2 tablespoons rice flour
4 teaspoons sea salt
1 cup sliced scallions (about 3 pieces)
7 cups sliced radishes (approximately 2 lbs)

  1. Place the apple, onion, garlic, ginger and fish sauce in a food processor and pulse until finely minced. Set aside.
  2. Mix the red pepper flakes, rice flour, and sea salt together. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
  3. Mix in the puréed onion mixture and combine.
  4. Add in the scallions and radishes and stir to combine, making sure all the radish pieces are coated with the spice mix.
  5. Pack kimchi in a tall container and smooth any remaining paste over the top.
  6. Cover with a loose lid and place in a cool place to ferment for 3 days to 2 weeks.
  7. Place in refrigerator and enjoy fresh! When the flavor becomes too sour (about 3 weeks depending on your palate), use in pancakes, hot pots, and fried rice.


Photography by Paul 'Sweet Paul' Lowe

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