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Daikon Radish Greens Kimchi

Course Side Dish
Cuisine Korean
Prep Time 1 hour 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings 9


  • 1 ½ pound daikon radish with greens attached
  • ¼ cup coarse salt
  • water
  • 1 large cucumber
  • 4 cloves garlic
  • 2 inch piece of ginger root
  • 1 red onion
  • 2 ripe pears
  • 1 ½ cups water
  • 1 tablespoon rice flour
  • 2 tablespoons Korean chili paste


  1. Wash the daikon radishes and their tops thoroughly under cool water. Lay them on a cutting board and cut the tops off the radishes before cutting the green into 2-3 inch long pieces. Put the greens into a large strainer and wash them again to get rid of any left over debris. Remove any yellow or wilted leaves and discard them. Put the strainer with the greens into a large bowl.
  2. Add the coarse salt to the greens and fill it with enough water to just cover the greens. Stir the greens in the water to evenly distribute the salt. Let them sit for approximately 1 ½ hours.
  3. Lay the daikon radishes on a cutting board and trim the ends before cutting them into 2 ½ inch long matchstick pieces. Trim the end of the cucumber and cut it into 1/8ths about 2 ½ inches long. Peel the garlic and ginger and mince them. Peel the red onion and cut it into thin wedges.
  4. Peel the pears and remove the stems and core. Put them in a small saucepan with the water.
  5. Bring the water to a simmer over medium-high heat and allow it to simmer until the pears have become soft enough to mash with a fork. Turn off the heat and mash the pears. Sprinkle the rice flour over the pear mixture and stir well with a whisk.
  6. When the greens have sat in the salt water for 1 ½ hours, strain out the water and rinse the greens thoroughly. Transfer them to a large bowl.
  7. Add the daikon, cucumber, onion, ginger, garlic, and red pepper paste to the bowl and mix them well with your fingers. Make sure everything is coated well. Transfer the mixture to an airtight jar.
  8. Pour the mashed pear mix into the jar with the vegetables, close the lid tightly, and shake it well to evenly distribute and coat all of the kimchi.
  9. Place the jar in a dark place for 3-6 hours to allow it to ferment, making sure to open it once a day to let the gas escape before resealing. Transfer the jar to the refrigerator.
  10. This can be made with any radish or turnip greens, though daikon radish is highly suggested for the radish portion of the recipe. If Korean red pepper paste is unavailable try another spicy red pepper paste made with your favorite chili peppers!