Radish Kimchi

Radish Kimchi

Crunchy cubed radishes ferment in a spicy, garlicky brine into tangy kkakdugi.

Make ahead Makes 8 servings Calories 45/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish, Shellfish

This Korean radish kimchi salts and drains cubed daikon before coating it in a paste of gochugaru, garlic, ginger, and fish sauce. Left to ferment at room temperature for a few days, it develops a crisp, tangy crunch that pairs well with rice, stews, or grilled meats.

Ingredients

  • 2 pounds Korean radish or daikon, peeled and cut into 3/4-inch cubes
  • 2 tablespoons coarse sea salt
  • 1 tablespoon granulated sugar
  • 3 tablespoons gochugaru (Korean red pepper flakes)
  • 2 tablespoons fish sauce
  • 1 tablespoon salted shrimp (saeujeot), minced
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 3 scallions, cut into 1-inch pieces
  • 1 teaspoon granulated sugar

Method

  1. Place the cubed radish in a large bowl and sprinkle with the coarse sea salt and 1 tablespoon sugar, tossing to coat evenly.

  2. Let the radish sit at room temperature, tossing once or twice, until it releases liquid and softens slightly.

  3. Drain the radish well in a colander, reserving 2 tablespoons of the released liquid; discard the rest.

  4. In a small bowl, whisk together the reserved radish liquid, gochugaru, fish sauce, minced salted shrimp, garlic, ginger, and remaining 1 teaspoon sugar to form a thick paste.

  5. Add the drained radish and scallions to the paste and toss with your hands or a spoon until every cube is evenly coated in red seasoning.

  6. Pack the seasoned radish tightly into a clean quart-sized jar, pressing down so any liquid rises to cover the top.

  7. Cover loosely and let the jar sit at room temperature, away from direct sunlight, to ferment.

  8. Check the kimchi daily, pressing radish back under the brine; once bubbly and tangy to taste, move the jar to the refrigerator.

  9. Refrigerate for at least 1 day before serving to let the flavors mellow; keeps well for several weeks, growing more tangy over time.

Rate this recipe

★ 3.2 (1)

Radish Kimchi

This Korean radish kimchi salts and drains cubed daikon before coating it in a paste of gochugaru, garlic, ginger, and fish sauce. Left to ferment at room temperature for a few days, it develops a crisp, tangy crunch that pairs well with rice, stews, or grilled meats.

Make ahead 8 servings 45 cal

Ingredients

  • 2 pounds Korean radish or daikon, peeled and cut into 3/4-inch cubes
  • 2 tablespoons coarse sea salt
  • 1 tablespoon granulated sugar
  • 3 tablespoons gochugaru (Korean red pepper flakes)
  • 2 tablespoons fish sauce
  • 1 tablespoon salted shrimp (saeujeot), minced
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 3 scallions, cut into 1-inch pieces
  • 1 teaspoon granulated sugar

Method

  1. 1

    Place the cubed radish in a large bowl and sprinkle with the coarse sea salt and 1 tablespoon sugar, tossing to coat evenly.

  2. 2

    Let the radish sit at room temperature, tossing once or twice, until it releases liquid and softens slightly.

  3. 3

    Drain the radish well in a colander, reserving 2 tablespoons of the released liquid; discard the rest.

  4. 4

    In a small bowl, whisk together the reserved radish liquid, gochugaru, fish sauce, minced salted shrimp, garlic, ginger, and remaining 1 teaspoon sugar to form a thick paste.

  5. 5

    Add the drained radish and scallions to the paste and toss with your hands or a spoon until every cube is evenly coated in red seasoning.

  6. 6

    Pack the seasoned radish tightly into a clean quart-sized jar, pressing down so any liquid rises to cover the top.

  7. 7

    Cover loosely and let the jar sit at room temperature, away from direct sunlight, to ferment.

  8. 8

    Check the kimchi daily, pressing radish back under the brine; once bubbly and tangy to taste, move the jar to the refrigerator.

  9. 9

    Refrigerate for at least 1 day before serving to let the flavors mellow; keeps well for several weeks, growing more tangy over time.