Radish Kimchi
A crisp, spicy, and tangy Korean-style radish kimchi that's perfect as a side dish or snack. This quick version uses gochugaru (Korean red chili flakes) for authentic flavor and can be enjoyed fresh or fermented.
- Total time
- 45 min
- Servings
- 4
- Calories
- 45
- Protein
- 2g
Ingredients
- 1 medium (about 1 lb) Korean radish (or daikon)
- 2 tbsp coarse sea salt
- 2 cups water
- 3 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 cloves, minced garlic
- 2 stalks, chopped green onion
Instructions
- 1
Peel the 1 medium radish and cut into 1-inch cubes. Place in a large bowl.
- 2
Dissolve the 2 tbsp salt in 2 cups water, pour over radish, and let sit for 30 minutes. Drain and rinse lightly.
- 3
In a small bowl, mix the 3 tbsp gochugaru, 1 tbsp fish sauce, 1 tsp sugar, and 2 minced garlic cloves into a paste.
- 4
Add the paste and 2 chopped green onions to the radish. Mix well with gloved hands until every piece is coated.
- 5
Pack the kimchi into a clean jar, pressing down to remove air. Leave 1 inch of headspace.
- 6
Seal and let sit at room temperature for 1-2 days to ferment, then refrigerate. Serve chilled or at room temperature.
- 7
Taste after 24 hours; if you prefer stronger flavor, let it ferment another day before refrigerating.
Tools you’ll need
- Large bowl
- Small bowl
- Chef's knife
- Cutting board
- Mason jar with lid
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
