Korean Radish Kimchi

Updated: Nov 16

After the success of the Korean Cucumber Salad on Pinterest, I decided to share another recipe with you that is special to me. I enjoyed developing this recipe and I hope you will enjoy it too. I love munching on this salad that I made with the Daikon from my garden. It doesn’t get better than that, does it?


You can use this Korean radish kimchi immediately, or you can set it on the counter to ferment for a couple days. You will be able to see small bubbles along the bottom. That’s perfect. That means that it’s fermenting. Once the fermentation is done, it is ready to go in the fridge.







FREQUENTLY ASKED QUESTIONS:

Can I ferment other vegetables this way?


Yes, just prepare them the same way and add them to the jar.

Which other vegetables go well with the daikon?


I usually add carrots, spring onions, Napa cabbage and sometimes even bok choy.





I don’t like pickles that are too spicy or too sour. What can I do to make it less sour?

To make it less sour, you can add more sugar, to give it a slightly sweeter taste. Reduce the amount of chilli flakes to reduce the spice according to your preference.

I don’t have fish sauce. What can I use instead?


If you don’t have fish sauce or wish to make this dish vegetarian, then you can substitute the fish sauce with soy sauce.


Preparation Time 15 minutes

Yields 3 cups of kimchi

Ingredients


1/2 kg daikon radish / korean radish

1 tablespoon salt

1 tablespoon sugar

1/8 cup fish sauce/ soy sauce

1/4 cup Korean chilli flakes.

2 stalks of green spring onions- cut into 2 inch pieces.

1 tablespoon garlic - minced

1 teaspoon ginger- minced






Instructions

  1. Peel the daikon. Rinse it in cold water and pat it dry.

  2. Cut the daikon into 3/4 inch to 1 inch pieces. Place them in a large bowl.

  3. Add the salt and sugar to the daikon. Mix well and set the bowl aside for 30 minutes.

  4. Drain the juice from the daikon into a small bowl. Reserve the juice.

  5. Place the radish into a bowl. Add the minced garlic, ginger, green onions, fish sauce, chilli flakes and 1/3 of the reserved juice.

  6. Mix well until the radish is coated properly. If the radish is dry, you can add some more of the reserved juice.

  7. Place the radish in a glass jar. Ferment the kimchi on the countertop for a couple days until little bubbles form. Then move it to the fridge.

  8. Use the kimchi or you can ferment it as you wish.



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