Tae Baek Radish

Photo: Danny Kim. Illustrations by John Burgoyne.

Greenmarket’s Nevia No has been an invaluable font of Asian-variety produce, like the shishito peppers and Japanese sweet potatoes she sells seasonally at her Bodhitree Farm stand. Last month, she introduced a line of kimchee, that pungent condiment and purported cold and flu fighter typically made from fermented cabbage or radish. You can buy hers for a quick fix, or make your own from No’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.

Nevia No’s Radish Kimchee

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.

Tae Baek Radish