Homemade Radish Kimchi

Name: Homemade Radish Kimchi
Total time: 3600 s
Cuisine: American
Ingredients: 4 lbs Korean radish, peeled and cut into 1-inch cubes; 2 tbsp Salt; 4 tbsp Sugar (2 tbsp for seasoning the radish cubes and remainder for the paste); 6 tbsps Korean Red Chilli Pepper Flakes (Gochugaru); 2 tbsp Fish Sauce (For vegetarian version substitute for Soy Sauce); 10 Garlic Cloves; 1 Apple or Asian Pear, Roughly Chopped; 1 Bunch Chives, Chopped; 1/2 Cup Rice Flour; 2 Cups Water; 1 tbsp Sesame Oil; 2 tbsp Ginger, Minced (Optional); 2 tbsp Salted Shrimp (Optional)

Dandanyummyfood @cook_112376209

USA

If you love kimchi but want something extra crunchy, Radish Kimchi (Kkakdugi, 깍두기) is a great choice! The crisp radish soaks up all the spicy, garlicky flavors as it ferments, making it super refreshing and addictive. It’s easy to make and goes perfectly with rice, stews, or even on its own. The best part? It gets better with time! Enjoy!

Homemade Radish Kimchi

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Dandanyummyfood @cook_112376209

Ingredients

1 Hour

4 lbsKorean radish, peeled and cut into 1-inch cubes
2 tbspSalt
4 tbspSugar (2 tbsp for seasoning the radish cubes and remainder for the paste)
6 tbspsKorean Red Chilli Pepper Flakes (Gochugaru)
2 tbspFish Sauce (For vegetarian version substitute for Soy Sauce)
10Garlic Cloves
1Apple or Asian Pear, Roughly Chopped
1 BunchChives, Chopped
1/2 CupRice Flour
2 CupsWater
1 tbspSesame Oil
2 tbspGinger, Minced (Optional)
2 tbspSalted Shrimp (Optional)

Cooking Instructions

1 Hour

1

Prepare the Radish: Toss the radish with the salt and sugar. Let sit for 30 minutes or until they release water. Drain but DO NOT rinse.
2

Combine the rice flour and water in a small pot. Cook over a medium heat, stirring constantly, until it thickens into a paste. Let it cool completely.
3

As the rice flour mixture cools blend the garlic cloves, roughly chopped apple (or Asian pear), and sesame oil until smooth and creamy.
4

Mix together the two mixtures, adding in the red chilli pepper, fish sauce (or soy sauce), and minced ginger (if using) in a large bowl.
5

Add the radish cubes and chopped chives to the bowl. Mix thoroughly until well-coated.
6

Transfer to a clean, airtight glass container, pressing down to remove air bubbles. Let ferment at room temperature for 1-2 days, then refrigerate.
7

You can serve straight away but it will taste better after a few days of fermentation!

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Dandanyummyfood @cook_112376209

on March 21, 2025 21:50

USA

Hello welcome to my Cookpad page! My name is Dandan and I love to cook, do crafts, and play music. I hope you enjoy my recipes! Make sure to like and follow for more fun cooking recipes!!!For more recipeshttps://linktr.ee/Dandanyummyfoods

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