Dong Chimi - White Radish Water Kimchee

The first lacto-fermented vegetables I ever made were from this recipe. On the first try, I halved the quantities in this recipe, since I wasn't sure it would be successful, not knowing how easy fermentation is, but needn't have worried; it's now a staple in this household.

This is a cold soup whose crisp tart taste is refreshing and delicious on a hot summer's day. Now that we've hit the 100°F mark here in the desert, it will be in frequent rotation for the duration of the summer season. If you like Asian and pickled flavors, this is the recipe for you. The seasoning provided by the chiles, ginger, garlic and scallion perfectly complements the radish and turnips.

A brief (10-minute) amount of cooking is required at the outset to make the pickling liquid, otherwise this dish comprises nothing but raw ingredients. Be advised that since this is a lacto-fermented comestible, that it will require 2-3 days to make, and a few days longer in the cooler months. Feel free to vary the vegetables and spices according to what's available -- I've used carrots, cucumber and Napa cabbage -- it's hard to go wrong with this recipe. Serve over some chilled noodles for a more substantial dish. It makes about five cups.