By Mama Linda
Ponytail Radish Kimchi
16 steps
Prep:20minCook:40min
Kimchi Series Part 5: Ponytail Radish Kimchi . This is my family’s all-time favorite. We love both the sweet and crunchy young radishes and the earthy dark green stems - a perfect combo! Enjoy!
Updated at: Thu, 17 Aug 2023 09:45:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
5
Low
Nutrition per serving
Calories57.7 kcal (3%)
Total Fat0.5 g (1%)
Carbs12.6 g (5%)
Sugars5.5 g (6%)
Protein2 g (4%)
Sodium5033 mg (252%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
Rice Slurry
Seasoning
Instructions
Prepping the radishes
Step 1
Wash and peel ponytail radishes.
Step 2
Trim off brown parts between radish and leaves. Discard discolored or dead leaves.
Step 3
Optional: Cut off leaves. ( It’s traditional to leave the leaves intact. Sometimes I prefer separating the radishes and the leaves for convenience.)
Step 4
Wash radishes and leaves thoroughly and lightly drain. Place in a large mixing bowl.
Step 5
Add salt and water to radishes and leaves. Mix well. Let sit for 1 hour, turning half way through.
Step 6
Drained liquid and thoroughly rinse with cold water and drain.
Rice Slurry
Step 7
In a sauce pan, mix water and glutinous rice flour with a whisk.
Step 8
Bring to a boil. Simmer for 5 minutes, stirring frequently.
Step 9
Add sugar. Remove from heat. Stir to dissolve, about 1 minute. Let cool completely.
Step 10
Finely chop or blend onion and garlic.
Step 11
Combine radishes, Korean hot pepper flakes, onion and garlic, fish sauce or soy sauce, green onions and rice slurry. Mix well.
Step 12
Pack kimchi tightly in a food safe container, press down to remove as much air as possible. Leave a little space on top. Close the lid.
Step 13
It’s ready to eat right away. Or you can let sit and ferment in room temperature for 1 -2 days (depending on the temperature and how sour you prefer) then store in the fridge.
Step 14
Radishes will release liquid and if left in room temperature, you will see bubbles in the first couple of days. It’s the sign of successful fermentation. You may or may not need to burp the jar (open the lid quickly and close again) to release excess gas. Press down radishes to make sure every piece is immersed in liquid before storing in the fridge.
Step 15
Notes: Leaves will become fragile after salting. Turn them gently so they don’t get bruised.
Step 16
Before making kimchi, clean all surface, and tools. I recommend using dish soap and hot water then dry thoroughly.
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