Watery radish kimchi is one of the winter kimchi varieties favoured by many Koreans.
The refreshing kimchi is prepared in early winter and eaten until early spring.
“Watery radish kimchi has a plain yet refreshing taste and a delicate fragrance,” said Ri Yon Mi, lecturer of the Korean dish department of Pyongyang Jang Chol Gu University of Commerce. “Unlike other kimchi varieties, it requires little seasoning and much juice.”
It tastes most refreshing when made with radishes that were just dug up from fields. And the pot containing the kimchi should be buried in the ground or stored at a low temperature in order to make it more savoury and fragrant.
To make watery radish kimchi, some radishes are put in a clean pot and a handful of salt is spread over them. The same process is repeated until the pot is almost full. And then, some salt water is poured to make the juice before adding the seasoning wrapped in a piece of gauze. The wrapped seasoning soaks out into the juice as well as radishes without scattering.
The kimchi ferments by itself under the ground over the winter and gets to have a refreshing taste.
Koreans have a long tradition of making and eating watery radish kimchi.
Many historical documents including Tongguksesigi, Rimwonsimryukji, Sallimgyongje and Kyuhapchongso have records about the traditional dish.
Only a few kinds of seasonings were used before the 16th century when hot pepper was first introduced into the country, but its taste was further improved in the closing years of the feudal Joson dynasty (1392-1910), with the addition of pear, ginger, hot pepper and fruit of prickly ash into the recipe.
According to old records, bok choy was sometimes used instead of radish to make similar kimchi, especially in the Jolla provincial area.
Watery radish kimchi in Pyongyang is said to be particularly savoury as its juice is made with garlic, leek, ginger, pear, whole red pepper and other seasonings.
The dish has long been a special favourite of Phyongan provincial people, who used the kimchi juice as soup for noodles and the radishes as a relish.
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