White radish kimchi from The Miracle of Salt: Recipes and Techniques to Ferment Food, Preserve Ingredients, and Transform Your Cooking (page 74) by Naomi Duguid

  • scallions
  • rice flour
  • Show all ingredients...
  • Serves : 1 1/2 quarts

  • EYB Comments

    Can substitute glutinous rice flour or all-purpose flour for rice flour, and Thai fish sauce for Korean fish sauce. Age for at least several days and preferably for two weeks.

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Accompaniments: Kebabs marinated with fish sauce and pomegranate molasses

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute glutinous rice flour or all-purpose flour for rice flour, and Thai fish sauce for Korean fish sauce. Age for at least several days and preferably for two weeks.

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