Ingredients
Radish
- 3 pounds Korean radish (peeled and cut into 1 inch cubes)
- 3 tablespoons Kosher salt
- 1 tablespoon granulated sugar
Rice Flour Paste
- ½ cup water
- 1 tablespoon rice flour (regular or glutinous)
Marinade Blend
- 10 cloves garlic (peeled, about 1.5 oz)
- 1 inch ginger (peeled and cut into smaller pieces)
- ¼ large yellow onion (peeled and cut into smaller pieces)
- ¼ large apple (discard core and cut into smaller pieces; alternatives include Asian pear or white-fleshed apple)
- 2 tablespoons fish sauce (or saeujeot – tiny brined shrimps)
- ½ cup gochugaru (coarse Korean red pepper flakes)
Additional Vegetables
- 1 ounce carrots (peeled and julienned)
- 1 ounce Asian chives (cut into 1 inch pieces, discard tough stem ends)
Instructions
- Salt the radish: After washing, peeling, and cutting the Korean radish into 1-inch cubes, toss them in a large mixing bowl with kosher salt and granulated sugar until evenly coated. Let this mixture sit for 45 minutes to 1 hour, stirring halfway through to ensure even salting. The radish cubes need to be fairly uniform in size to ensure even salting and texture.
- Check saltiness: After 45 minutes, you should see liquid pooling at the bottom. Taste a radish cube; it should be slightly too salty but still retain some natural sweetness. If not quite right, stir and let it sit for an additional 15 to 30 minutes before retesting.
- Make rice flour paste: Whisk together rice flour and water in a small saucepan and cook over medium to medium-high heat. Stir occasionally at first, then continuously once thickening begins, until you have a thick, slightly translucent pudding-like paste. Remove from heat and allow to cool completely.
- Prepare the marinade blend: In a blender, combine peeled garlic cloves, peeled and chopped ginger, yellow onion pieces, apple chunks, and fish sauce or saeujeot. Blend until completely smooth.
- Drain radish: Once salted properly, drain the liquid from the radish cubes thoroughly to prevent the kimchi from becoming too watery during fermentation.
- Mix kimchi: In the large bowl of radish cubes, add the cooled rice flour paste, the blended marinade, gochugaru, julienned carrots, and chopped Asian chives. Toss everything together until the radish cubes are fully and evenly coated.
- Pack for fermentation: Transfer the kimchi mixture into sterilized glass jars or BPA-free plastic kimchi containers. Pack tightly but leave at least one inch of space from the container rim to accommodate expansion and liquid release during fermentation. Wipe the rim clean to prevent mold.
- Ferment (optional): For a classic tangy flavor, let the kimchi ferment at room temperature away from direct sunlight for 24 to 48 hours before refrigerating. During this time, liquid will accumulate and bubbles may form. Fermentation develops flavor over 1 to 2 weeks.
- Serve: Enjoy freshly made for a crisp, sweeter radish kimchi with bolder marinade notes, or after fermentation for a traditional sour, bubbly texture. Store in the refrigerator to slow fermentation once desired tang is achieved.
Notes
- Keeping radish cubes fairly even in size is key for uniform salting and texture.
- Alternatives to apple include Asian pear or a white-fleshed apple for natural sweetness.
- Saeujeot (tiny brined shrimp) can replace fish sauce for a more traditional flavor.
- During fermentation, some liquid pooling and bubbling are normal and indicate active fermentation.
- Pack kimchi containers with space on top to allow gas expansion and prevent overflow.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Gluten Free
