Radish Kimchi

Welcome to my Kimchi Series! This is part 1. Radish Kimchi. If you’re new to making kimchi at home, I highly recommend starting out with this simple, fool-proof recipe. It’s crunchy, savory, spicy and sour. Serve with rice and your favorite soup and meat. So yummy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and peel radish.

Step 2

Cut radish into bite size (about 1” cubes).

Step 3

Mix radish, salt & sugar. Let sit for 30 minutes.

Step 4

Drain juice and save 1/2 cup.

Step 5

In a blender, add ginger, garlic, and 1/2 cup of radish juice. Blend till smooth.

Step 6

Combine radish, blended ginger garlic mixture, fish sauce, Korean hot pepper flakes, green onions and garlic chives. Mix well.

Step 7

Pack radish 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 8

It’s ready to eat right away. Or you can let sit and ferment in room temperature for a few days (depending on the temperature and how sour you prefer) then store in the fridge.

Step 9

Radish will release liquid and you will see bubbles in the first few 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 radish to make sure every piece is immersed in liquid before storing in the fridge.

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