MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Radish Water Kimchi
 Categories: Korean
      Yield: 2 Cups, with
 
      2 lb Korean radishes; washed,
           -peeled, cut into 1/8" or
           -less slices
 13 1/2 c  Water
      2    Gala, Fuji, or other sweet
           -apples; cored and thinly
           -sliced
      1 md Onion (1 c); thinly sliced
      1 ts All-purpose flour
      5 cl Garlic; minced
      2    Green Korean chiles; stemmed
           -and chopped
      1    Red Korean chile; stemmed
           -and chopped
      2    Scallions
 
  Combine the radishes with 3 tb salt in a bowl and mix well. Put the
  salted radishes in a 1-gallon glass jar or other airtight container,
  cover, and let stand at room temperature for 24 hours, stirring once
  or twice to distribute the salt evenly.
  
  Pour 13 cups of the water into a large pot, add the apples and onion,
  cover, and cook over medium heat until the apples and onion are
  transluscent and the broth tastes sweet, about 1 hour.
  
  Mix the flour and the remaining 1/4 cup cold water in a small bowl
  until completely smooth. Pour it into the boiling broth, stirring to
  dissolve. The broth will turn a little milky. Add 2 tb salt and mix
  well. Remove from the heat and let cool completely.
  
  Tie the garlic and chili peppers up tightly in a piece of
  cheesecloth. Add the seasoning pouch and the scallions to the jar
  with the radishes. Strain the cooled broth into the jar. Cover and
  let stand until the brine is a little sour with a good flavor, about
  2 days.
  
  Remove the seasoning pouch and scallions and discard. Cover and
  refrigerate until you are ready to make cold noodle soup, or for
  about 1 month.
  
  Tips:
  
  Cold noodle soup is a hugely popular dish in Korea and one of my
  favorites. There's a spicy version without a lot of broth, and a
  nonspicy version that does have a lot. The best noodle soup broth is
  made with a mix of brine from radish-water kimchi and chicken or beef
  stock.
  
  I developed this recipe specifically to get a high yield of brine for
  the soup. It's made with much more water than is usual. After just a
  few minutes of work and then a few days of waiting as it ferments,
  you will have a perfect brine: subtly sour, salty, and tangy. It's
  wonderfully thirst quenching when chilled.
  
  To use this kimchi as a side dish for rice, ladle the cold broth into
  serving bowls, along with several radish disks; cut the disks in half
  if they are large. You can also use some of the radishes as an
  ingredient in your cold noodle soup.
  
  Recipe by Maangchi's Real Korean Cooking by Emily Kim, 2015
 
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