
Easy Radish Kimchi - traditional recipe
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Easy Radish Kimchi - traditional recipe
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Easy 6 ingredient Radish Kimchi based on a traditional recipe that has been around for generations in the southern part of South Korea. So delicious yet so simple.
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Ingredients
For Brine
- 5 cups water (spring water)
- 7 Tbsp coarse Korean sea salt (with bittern removed, 7 Tbsp = 1/3 Cup + 2 Tbsp = 109 ml)
For Seasoning
- 4 Tbsp Korean red chili powder (Gochukaru – adjust to taste)
- 2 Tbsp chopped garlic
- 1/2 tsp chopped ginger
- 4 Tbsp Korean fermented anchovy sauce (멸치액젓 myeolchi aekjeot, or fish sauce)
Sweet Rice Paste
- 10 Tbsp water (10 Tbsp = 1/2 Cup + 2 Tbsp = 148 ml)
- 1 Tbsp sweet rice flour (Mochiko flour)
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Instructions
- Rinse radish under water and cut into 2 1/2 inch (6cm) chunks. Do NOT peel.
- Turn each radish chunk 90° and cut into 1/2 inch (1 cm) thick slices.
- Make brine by mixing 5 cups lukewarm water (use cold water in summer) and 7 Tbs sea salt.
- Pickle radish in brine for 3 hrs. Turn over once to make sure the everything gets brined evenly.
- Make sweet rice flour paste my mixing 1 T sweet rice flour and 10 Tbs water and bring to boil. Simmer for 7-8 min while stirring often. A whisk works well. Let it cool.
- Make seasoning by adding remaining seasoning (red chili powder, garlic, ginger, myeolchi aekjeot) to cooled rice flour paste. Mix it well.
- When radish is fully pickled, drain radish until there’s no additional liquid.
- In a bowl, add radish and kimchi seasoning mix. Use plastic gloves (your hands may sting later if you use your bare hands) to mix everything well so that each radish piece gets nicely coated with the red stuff.
- That’s it!! Get a glass jar or plastic container large enough (leave some extra room on top for expansion) and put radish kimchi into it. Try to leave as little air pockets as possible. It will look like there’s not enough liquid but if your radish is fresh and juicy, you enough liquid will form in a couple days.
- Leave out at room temp for 2 – 3 days (shorter in summer) until it is just about ripe.
Notes
- ** Note on Sodium Level **
- The sodium level was adjusted because the brine is discarded. So, please note the sodium level is not accurate.
- You can buy all ingredients online (except for radish) at my Amazon store so check it out!Will keep in fridge for weeks and even months if temp is low enough. Add 1 tsp of sugar for faster fermentation and sweeter taste. See my No Crazy Kimchi post for more details on how to ripen Kimchi.
- Korean Cheonilyeom Sea Salt for Kimchi is much less saltier than regular coarse sea salt so reduce the amount when using non-Korean sea salt.
- Adapted from Sunee Kang's kimchi cookbook
Nutrition Information
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Calories
41kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
1618mg
(67%)
Potassium
343mg
(10%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1186IU
(24%)
Vitamin C
26mg
(29%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 41 kcal
% Daily Value*
Calories | 41kcal | 2% |
Carbohydrates | 8g | 3% |
Protein | 1g | 2% |
Fat | 1g | 2% |
Saturated Fat | 1g | 5% |
Sodium | 1618mg | 67% |
Potassium | 343mg | 7% |
Fiber | 3g | 12% |
Sugar | 3g | 6% |
Vitamin A | 1186IU | 24% |
Vitamin C | 26mg | 29% |
Calcium | 52mg | 5% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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