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Korean radish kimchi is made from crisp white radishes, offering a delightful blend of sweet, sour, and spicy flavors with a satisfying crunch. Making authentic Korean radish kimchi is simple and can be done at home, perfect for family gatherings or as a side dish for grilled foods.
1. Ingredients for Making Korean Radish Kimchi
- Large Korean radishes: 2kg
- Green onions: 4 stalks
- Onions: 2 bulbs
- Apple: 1 fruit
- Sugar: 4 tablespoons
- Sea salt: 4 tablespoons
- Fish sauce: 5 tablespoons
- Garlic: 10 cloves
- Ginger: 1 piece
- Rice flour: 3 tablespoons
- Korean chili powder: 4 tablespoons
2. How to Make Korean Radish Kimchi
Step 1: Prepare the Radish
- Thoroughly wash the radish and cut it into small bite-sized pieces.
- Place them in a large bowl and mix with sugar and salt.
- After 15 minutes, rinse the radish with clean water to reduce saltiness, then drain.
- Next, mix the radish with 2 tablespoons of chili powder in a separate bowl. Ensure thorough mixing to evenly distribute the color and prevent fading even when the kimchi releases water.
Tip: You can soak the radish in soju to maintain its crunchiness even when stored for a long time. Radish kimchi is resistant to becoming soft, and soju can help reduce the strong odor of the radish.
Step 2: Prepare Other Ingredients
- Finely chop green onions.
- Peel and core the apple, then cut it into small pieces.
- Chop the onions and blend them with 5 tablespoons of fish sauce.
- Mince ginger and garlic.
- Then, combine all these ingredients with 2 tablespoons of chili powder in a mixing bowl.
Step 3: Cook Glutinous Rice Flour
- Prepare 3 tablespoons of glutinous rice flour mixed with a cup of water, bring to a boil, and stir continuously for about 3-4 minutes until the mixture thickens.
- Mix this with the apple mixture, green onions, onions, ginger, and garlic previously prepared, ensuring thorough mixing.
Step 4: Mix White Radish with Kimchi Marinade
- Thoroughly mix the white radish with the marinade from step 3 to ensure even seasoning and a beautiful color.
- You can mix in plum extract, as it helps reduce the intense spiciness of the radish and adds sourness to the kimchi. It's optional.
- Finally, add 4 tablespoons of sugar and mix well. Then add 2 stalks of chopped green onions and mix thoroughly to complete.
- If you add sugar at the beginning, the kimchi seasoning will become too thick, so it's best to add sugar last.
3. Storing Korean Radish Kimchi
Place the prepared Korean radish kimchi in a glass jar to avoid discoloration and odor absorption. Store at room temperature for 3 days, then transfer to the refrigerator.
Kimchi undergoes a mesmerizing transformation from humble white radishes to vibrant red delicacies, thanks to a blend of chili powder and spices. It offers a delightful crunch, a subtle tanginess, and a perfectly balanced fermentation. Kimchi boasts natural sweetness and the fragrant notes of garlic and ginger.
Pair your kimchi with rice for a harmonious meal or elevate soups, noodles, and grilled meats with its delectable presence!
Besides traditional cubed kimchi, you can apply this method to create Vietnamese-style shredded radish kimchi or mix it with carrot kimchi. If time is scarce, opt for pre-made kimchi seasoning for a guaranteed delicious outcome.
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