Radish kimchi recipe.

After cabbage kimchi, this is probably my favorite: radish kimchi. This delicious kimchi is very simple to make (be careful not to salt the radish for too long, however), and will bring a beautiful crunchy texture to your table.

Duration:

2 hours

Quantity:

For one radish (approximately 10 small servings)

Ingredients:

• 1 firm daikon radish (or a long turnip)
• 150 grams of coarse salt
• 1 chopped onion
• 1 ripe pear
• 1 red bell pepper
• 2 tablespoons crushed garlic
• 2 tablespoons grated ginger
• 3 spring onions
• 2 to 3 tablespoons of gochugaru
• 1 tablespoon of anchovy or fish sauce
• 30 grams of rice flour

You can also replace the marinade ingredients with this ready-made kit.

Recipe:

Preparing and salting the radish

Cut the radish into large cubes. In a bowl, mix the radish pieces with the coarse salt, and let rest for 1 hour, until the radish releases its water. Then rinse and drain.

Preparing the marinade

Dilute the rice flour in 100 ml of boiling water and mix to thicken. Blend the remaining ingredients (onions, pear, bell pepper, garlic, ginger, spring onion, gochugaru, anchovy sauce) until you get a purée, then add the flour and water mixture.

Jarring and fermenting

Mix this preparation with the radish cubes and place them in a clean jar.

Let it rest at room temperature for one day, then put the jar in the refrigerator for at least a week before tasting. The fermentation will activate and be noticeable after 3 to 4 days.

You can serve these fermented radish cubes as banchan, meaning as a small side dish with rice or other meals. Personally, I find these cubes very pleasant and refreshing in summer.

Recipe available on Instagram