Refreshing Young Radish Kimchi and Pony Tail Radish Kimchi Made Without Starch Paste
Refreshing Young Radish Kimchi and Pony Tail Radish Kimchi Made Without Starch Paste
Quick and Easy Young Radish Kimchi and Pony Tail Radish Kimchi Using Sweet Potatoes Instead of Starch Paste!
Kimchi is often made with a starch paste as a fermentation aid. In this recipe, we’re using mashed boiled sweet potatoes instead of starch paste for a unique twist. Sweet potatoes add a subtle sweetness and a smoother texture, enhancing the overall flavor of the kimchi. Get ready to make healthy and delicious kimchi that even beginners can follow!
Kimchi Ingredients- 1 bunch young radish (choose fresh, firm ones)
- 1 bunch crown daisy (choose tender leaves and crisp white stems)
- 2 bunches pony tail radish (choose firm radishes with fresh greens)
- 3 medium sweet potatoes (for the kimchi paste base)
- 1/2 apple (adds sweetness and aroma)
- 1/2 pear (adds a refreshing sweetness)
- 1/2 onion (adds sweetness and umami)
- 1 green pepper (for color and a hint of fragrance)
- 1/2 cup garlic, minced (use generously)
- 1 cup anchovy sauce (for basic seasoning and flavor)
- 1/2 cup salted shrimp (you can use just the shrimp if preferred)
- 4 cups gochugaru (Korean chili flakes – adjust to your spice preference)
- 4 cups broth (using anchovy and kelp broth adds depth)
- Coarse sea salt (for salting vegetables)
- Shiitake mushroom powder (for a savory depth)
- A pinch of ginger powder (to remove any unwanted smells and enhance flavor)
Cooking Instructions
Step 1
Prepare the pony tail radish by trimming off any yellow or wilted leaves, then wash them thoroughly. Cut the radish into 2-3 cm pieces and the greens accordingly. Place the cut radish in a bowl, sprinkle with coarse sea salt, and let it salt for about 30 minutes, flipping halfway through for even salting. Rinse the salted radish under cold water several times to remove excess salt, then drain well in a colander.
Step 2
Trim any wilted or dirty leaves from the young radish and cut them into 2-3 pieces if they are too long. Place the young radish in a large bowl, sprinkle with coarse sea salt, and let it wilt for about 20 minutes. Rinse the wilted young radish two or three times under cold water to remove any dirt or impurities, then drain thoroughly in a colander. If you have too much young radish, it might take longer to ferment, so dividing it into smaller batches can be helpful.
Step 3
In a pot, combine about 5 cups of water, a handful of dried anchovies (cleaned), and a piece of dried kelp (about 10×10 cm). Bring to a boil to create a flavorful broth. Once boiling, remove the kelp immediately, and let the anchovies simmer for another 10 minutes before removing them. Reserve 4 cups of this broth. In the remaining broth or fresh water, add 3 sweet potatoes, wash them thoroughly (skin on), and boil until tender. Once cooked, peel the sweet potatoes and mash or blend them while still warm until smooth. (You can substitute with glutinous rice paste if you prefer!)
Step 4
Prepare the ingredients for the paste: peel and core the apple and pear, then dice them finely. Peel and dice the onion. Deseed the green pepper and chop it finely. Having these ingredients prepped in advance will save time when making the paste.
Step 5
In a blender, combine the mashed sweet potatoes, diced apple, pear, onion, and the reserved 4 cups of broth. Blend until smooth. The sweet potatoes will make the paste wonderfully smooth and savory. Ensure it’s blended thoroughly without lumps.
Step 6
In a large bowl, combine the blended sweet potato base with the minced garlic, anchovy sauce, salted shrimp, and gochugaru. Add the shiitake mushroom powder and ginger powder. Mix everything well. Adjust the consistency and seasoning to your liking. The amount of gochugaru can be adjusted based on the desired color and spiciness of the kimchi.
Step 7
Add the prepared pony tail radish and young radish to the bowl with the kimchi paste. Gently mix them with the paste, ensuring an even coating. Be careful not to mash the vegetables by mixing too vigorously. Once everything is well combined, transfer the kimchi to an airtight container. Let it ferment at room temperature for about a day, then refrigerate. Enjoy your delicious, freshly made kimchi!
