Unlike other kimchi that requires days of fermentation and hours of work, this can be made in less than one hour start to finish. (Photo by Tressa Dale/Peninsula Clarion)

Unlike other kimchi that requires days of fermentation and hours of work, this can be made in less than one hour start to finish. (Photo by Tressa Dale/Peninsula Clarion)

On the strawberry patch: Acrylic, radishes and inspiration

This crunchy, fiery kimchi can be made in an hour and is ready to eat overnight

This past weekend I took a journey to the past. I traveled to a time when my sister and I would spend hours dressed in rainbow-smeared smocks, painting or smudging or turning clay to the sounds of men singing songs about Jane.

She came to visit for the weekend and while the rest of the house was sleeping, we were under the bright lights of my garage with our brushes and pallet knives practicing our hereditary craft. It has been years since my last painting session, but with her near me the brush felt at home in my hands, and the simple image materialized on the canvas.

I can be my whole and authentic self with her around, and with that comfort the process of creation became effortless. I could not complete my piece in time for her to leave, but acrylic can wait for our next weekend together, whenever that may be, and it will have to wait until then, because I will need my sister muse by my side.

She also shares with me a deep love of Korean food — we learned the language and the culture together, after all.

While she was here, I demonstrated and shared with her my radish kimchi recipe. Unlike other kimchi that requires days of fermentation and hours of work, this can be made in less than one hour start to finish — and you don’t have to bury it in the yard.

This kimchi is ramen’s best friend. A spoonful of noodles and broth with a cube of kimchi eaten all at once is a bite of heaven for me. It is also an excellent companion for barbecued beef and fresh white rice.

I eat about three full batches of this every month, and I still love every crunchy, fiery bite.

Radish Kimchi


2 pounds daikon radish

3 tablespoons kosher salt

¼ cup Korean red pepper flakes (find it at a Korean market or order online, but this cannot be substituted)

2 teaspoons sugar

¼ cup finely minced fresh ginger

¼ cup finely minced fresh garlic

4 stalks green onions, roughly chopped


Wash and sanitize your fermenting vessel and all the equipment you will be using.

Wash and peel your radish and cut into about 1-inch cubes.

Place the radish in a large mixing bowl and sprinkle on the salt.

Use your hands to toss the radish to distribute the salt, then cover with a clean kitchen towel and let sit for 30 minutes, tossing every 10 minutes.

While the radish is being salted, mix the rest of the ingredients together in a separate bowl and set aside.

At the end of the 30 minutes, reserve ¼ cup of the radish water in the bottom of the bowl, then drain the radish cubes. Do not rinse.

Mix the radish water and the seasonings together to form a loose paste.

Spoon the seasoning paste onto the radish and use a spoon or your gloved hands (my preferred method) to thoroughly coat the radish in the spicy seasoning. Take your time with this and make sure every cube is well coated.

Transfer to the fermenting vessel — for this size batch I use a 2-quart glass mason jar — and very loosely screw on the lid. You do not want to tighten the lid because there will be a buildup of gasses inside the jar as the kimchi ferments.

Leave the jar at room temperature for 4 to 8 hours, then move to the refrigerator. The next day you may tighten the lid.

The kimchi will be ready to eat immediately but will be more delicious after a couple of days in the refrigerator, after it has ripened and started to sour.

Eat within a month. The smell should be potent and sour, but if you notice a foul, rotten odor, or mold, then you must throw the batch out.

More in Life

John Floyd King served in the elite Rainbow Division during World War I. By the end of his tenure, he was a machine gunner fighting in France. (Photo courtesy of the Brennan Family Collection)
The Separate Lives of the Man Who Fell — Part 2

John Floyd King disappeared from the record and Doc MacDonald came into being

Miles Morales, played by Shameik Moore, finds himself opposed by a legion of Spider-People in “Spider-Man: Across the Spider-Verse.” (Promotional image courtesy Sony Pictures)
On the Screen: ‘Across the Spider-Verse’ is somehow again groundbreaking

It’s unlike anything else in theaters. It shouldn’t be missed.

Minister’s Message: Christ brings divine change

Change was a huge factor in the ministry of Jesus Christ

Quinoa Chickpea Kale Salad is packed with filling protein and great nutrition without being too heavy on the stomach. (Photo by Tressa Dale/Peninsula Clarion)
Fresh and hearty salad to fuel springtime’s busy days

Quinoa Chickpea Kale Salad can be simply poured into a bowl and eaten without breaking stride

When Takotna resident Alec MacDonald registered in February 1942 for the military draft, he falsely claimed to have been born in 1900 in Chautauqua County, Kansas.
The Separate Lives of the Man Who Fell — Part 1

Even now, with much more of the truth laid bare, mysteries remain

Ashlyn O’Hara/Peninsula Clarion
A copy of H Warren’s “Binded” is held in the Peninsula Clarion building on Thursday.
Off the Shelf: Political resistance bound to the personal

“Binded,” a new poetry anthology by Alaska author, confronts nonbinary, rural existence

“A Thousand Cabbages and other poems” by Mary Mullen. Published by Hardscratch Press, 2023. (Promotional photo)
Taking a wider view

‘A Thousand Cabbages and other poems’ sweeps across time and distance in Mullen’s second outing

Nick Varney
Unhinged Alaska: The spring emergence of Willie

He grudgingly skulks out of hibernation only when the sun has decisively conquered the last drifts of winter

Minister’s Message: Don’t give up on life

No doubt, life has its difficulties

Most Read