Chonggak Kimchi (Whole Radish Kimchi)

Chonggak kimchi is a very popular type of kimchi in Korea. It’s made with chonggakmu, which is a small type of white radish with long leafy stems. This small variety is firmer and crunchier than the large varieties of white radishes. Fun fact: These radishes look like a topknot, and so, they also go by the name of ponytail radishes. In ancient cultural practices, single men in Korea tied their hair in long braids similar to the shape of ponytail radishes, but wore a bun upon marriage. That is somewhat similar to the shape of the radish, giving chonggak kimchi the name "bachelors kimchi" as well.

Chonggak kimchi is made with the stems intact. You can cut the stems into shorter lengths, leaving some attached to the radish. Also, if the radish part is too thick, you can half of it lengthwise. The radishes are usually soaked in salt water, and then have their stems knotted together. Then, each bulb is coated in the kimchi source mixture, and stored in jars until the fermentation period is done. The whole process usually takes around 1 week.

Korean serve chonggak kimchi in both special events and every day like just like other types of kimchi. However, it is most eaten after the harvest season.