Radish kimchi recipe.

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

Time:

2 hours

Quantity:

For one radish (about 10 small servings)

Ingredients:

• 1 firm daikon radish (or a long turnip)
• 150 grams 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 gochugaru
• 1 tablespoon anchovy or fish sauce
• 30 grams 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 stand for 1 hour for the radish to drain. 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 puree, then add the flour and water mixture.

Potting and fermentation

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

Let rest at room temperature for one day, then place the jar in the refrigerator for at least one week before tasting. Fermentation will activate and be well noticeable after 3 to 4 days.

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

Recipe available on Instagram