Freshly Harvested Young Radish Kimchi Recipe
Freshly Harvested Young Radish Kimchi Recipe
Crispy Kimchi Made with Thinned Young Radishes from the Garden
Learn how to make delicious and crisp young radish kimchi using the thinned, tender radishes from your own garden. This kimchi is perfect as a refreshing side dish, especially when you don’t have much appetite. It’s sure to become a staple on your dining table! Enjoy the joy of making kimchi with your family.
Kimchi Ingredients- 3 bunches of young radish (thinned, tender ones)
- 3 cups gochugaru (Korean chili powder)
- 1 cup minced garlic
- 1 Tbsp grated ginger
- 3 pears (for juicing)
- 1 cup anchovy sauce (fish sauce)
- 1.5 cups coarse salt (for salting)
- 25 red chilies (seeds removed, for grinding)
Cooking Instructions
Step 1
Thoroughly wash the young radishes, which you’ve thinned from the garden, under running water to remove any soil or debris. Pay special attention to cleaning the root areas. Remove any yellow or wilted leaves.
Step 2
Cut the washed young radishes into bite-sized pieces, approximately 5-7 cm in length. Cutting them too short might cause the kimchi to unravel later, so aim for a moderate length.
Step 3
In a large bowl, combine about 10 cups of water with 1.5 cups of coarse salt. Stir well until the salt is completely dissolved, creating a brine.
Step 4
Briefly soak the cut radishes in the prepared brine, then lift them out. Sprinkle the remaining coarse salt evenly over the radishes, ensuring the salt coats all the pieces.
Step 5
Let the radishes salt-cure for about 20-30 minutes. Flip them halfway through to ensure the salt penetrates evenly. The radishes are ready when the stems become tender and pliable.
Step 6
Rinse the salted radishes gently 2-3 times in cold water. Avoid rubbing too vigorously to maintain their crispness. Drain them thoroughly in a colander.
Step 7
Peel, core, and finely blend the 3 pears to make pear juice. This adds natural sweetness and a refreshing taste, acting as a substitute for sugar.
Step 8
Combine the deseeded and washed red chilies with the pear juice in a blender and grind until smooth. You can adjust the amount of chilies according to your spice preference. Grinding them finely will result in a smoother paste.
Step 9
In a large mixing bowl, prepare the kimchi paste. Start by adding the ground chili-pear mixture, followed by 3 cups of gochugaru for color and flavor. Add 1 cup of anchovy sauce for depth and umami.
Step 10
Add 1 cup of minced garlic and 1 Tbsp of grated ginger to the paste for enhanced aroma and taste. Mix all the seasoning ingredients thoroughly until well combined.
Step 11
Gently add the drained young radishes to the prepared seasoning paste. Toss them carefully to coat each piece evenly, being mindful not to break the radishes. Taste the seasoning and add a pinch more salt if needed.
Step 12
Pack the well-seasoned young radish kimchi into an airtight container. Press down gently to minimize air exposure, which helps keep the kimchi fresh for longer. Let it ferment at room temperature for about half a day to a full day, then refrigerate and enjoy!
