Chonggak Kimchi
Quick-fermented Korean radish kimchi with a spicy, tangy punch. Ready to eat in hours or peaks after 2–3 days of fermentation.
- Total time
- 30 min
- Servings
- 4
- Calories
- 45
- Protein
- 2g
Ingredients
- 1.5 lb daikon radish (chonggak or small radish bunches)
- 3 tbsp coarse sea salt
- 3 tbsp gochugaru (Korean red chili flakes)
- 6 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 2 cups water
Instructions
- 1
Trim radish greens, leaving 2 inches attached. Scrub radishes under cold water and pat dry.
- 2
In a bowl, dissolve 1.5 tbsp salt in 2 cups water. Submerge radishes and let sit 10 minutes.
- 3
Drain radishes thoroughly. Pat dry with paper towels.
- 4
In a small bowl, mix gochugaru, garlic, ginger, remaining salt, and fish sauce into a paste.
- 5
Rub paste between the leaves of each radish, coating evenly on all sides and greens.
- 6
Pack radishes tightly into a clean glass jar. Pour any excess paste over the top.
- 7
Cover jar loosely. Let ferment at room temperature 2–3 days until tangy; refrigerate after.
Tools you’ll need
- large bowl
- small bowl
- spoon or butter knife
- paper towels
- glass jar with loose-fitting lid (1–2 quarts)
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