In Korean cuisine the freshness of white radish is believed to whet the appetite, so items like this kim chee side dish are served at the start of a meal.

• 1 large white radish, about 2 pounds
• 5 teaspoons salt
• 1 clove garlic, peeled and thinly sliced
• 2-1/8-inch-thick piece ginger, peeled and sliced into quarter-size pieces
• 1 teaspoon sugar
• 1 small red chili pepper, thinly sliced into rounds
• 5 cups water

Peel radish and slice into 1/4-inch pieces. Place in bowl and sprinkle with 3 teaspoons of salt; mix well. Let stand 20 minutes.

Rinse well and place in container that has a cover. Add remaining salt, garlic, ginger, sugar and chili pepper. Pour water over, stir a little to mix. Cover and refrigerate 2 days. Makes about 1 quart.

Nutritional information unavailable.

From “A Korean Kitchen,” by Joan Namkoong (Mutual Publishing, $18.95). Find the book at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.