This traditional Korean culinary fixture is a pungent condiment and purported cold and flu fighter typically made from fermented cabbage or radish. You can make your own from Nevia No of Greenmarket’s Jersey-grown tae baek moo, the Korean name for this super-crunchy, green-shouldered root, the radish of choice among kimchee aficionados, according to No.
4 lbs. tae baek radish
4 tbs. sea salt, plus more to taste
3 tbs. Korean red-chile powder
1 tbs. fish or anchovy sauce
1/2 tbs. sugar
1 small white onion, grated
1 small apple, grated
2 cloves garlic, crushed
(1) Cut off the ends and (2) peel the radishes. (3) Cut
radish into 1/2-inch to 3/4-inch cubes. Place radish cubes into a large
bowl, sprinkle with the 4 tablespoons of salt, and let sit for 30
minutes. Rinse the radish cubes well and drain. In another bowl, combine
the remaining ingredients; add to the radish and mix. Season with salt
if necessary. Place radish in a clean jar or airtight container, cover,
and leave to stand at room temperature for 2 days, then refrigerate.