Kimchi, literally “vegetables soaked in brine.” It’s one of Korea’s most revered dishes, fiery and zesty fermented vegetables created by pickling in saltwater for anywhere from several days to several weeks. Different kimchi recipes exist for different seasons. The most familiar recipe made primarily of cabbage leaves was traditionally a winter dish, made in large quantities using pounds of homegrown cabbage to last through the cold, non-growing season. Spring kimchi is lesser known but of equal worth. Made from lighter spring vegetables such as radish, leeks, and green onions, it has a slightly sweeter and sharper flavor than the winter version. Try this easy spring kimchi adaptation that can be made at home using ingredients from your regular grocer. It’s a snap to prepare and will make enough to last you through the month. Serve it with rice, meats, or as an invigorating condiment for any meal.   

Spring Kimchi With Red Radishes and Leeks

1 bunch red radishes, thinly sliced (about 2 cups)

1 leek, thinly sliced (about 1 cup)

4 green onions, sliced

4 cloves garlic, chopped

2-inch piece peeled ginger, thinly sliced

1 Thai pepper or other hot pepper, finely diced

2 cups warm water

3 tablespoons sea salt 

Place all vegetables in large bowl.

In small bowl, whisk water and salt together until dissolved. Pour over vegetables and mix with hands for 2 minutes.

Place a plate on top of vegetables inside bowl. Place additional weight atop such as several plates or bowls.

Cover with towel or plastic wrap and leave unrefrigerated for 4 hours.

Transfer vegetables and brine to a clean mason jar and press down to release any air bubbles.

Cover tightly and let sit at room temperature for one week, or until bubbles begin to form (this means it’s fermenting!), then place in refrigerator. Will keep for up to 3 weeks.