Harson says the key to this pungent pickle is vegetarian fish sauce made from pineapple or shiitake mushrooms. It adds a subtly sweet, umami characteristic.
1 pound radishes, washed, dried and thinly sliced
1½ cups vegetarian fish sauce, available at Asian markets
½ cup tamari
3 tablespoons garlic, minced
3 tablespoons ginger, minced
Green onions, sliced (optional)
Pinch of salt
1 teaspoon sugar
3 tablespoons red pepper flakes
1 tablespoon toasted sesame oil
Fill a 1-quart, wide-mouthed jar with radishes, thinly sliced using a mandoline or knife.
Combine the remaining ingredients and add to the radishes.
Cover with a lid and place in the refrigerator at least overnight to allow the flavors to develop. Kimchi will keep up to 2 weeks if radishes are kept submerged.
Try spooning onto congee or other grain-based porridges topped with wilted greens and chili oil, use as a garnish for braised meats, toss into stir-fries or salads, or snack straight from the jar.
About the author
Jamie Harson is the owner of a diversified 18-acre farm in Duson, Louisiana; and Scratch Farm Kitchen café, in nearby Lafayette, where she serves delicious, locally sourced food with a Southern twist.
