Crisp and Refreshing Young Radish Water Kimchi (No Bitterness Recipe)
How to Make Delicious Young Radish Water Kimchi Without Bitterness
Enjoy this refreshing young radish water kimchi, perfect for any season! This recipe guarantees a crisp texture and a perfectly balanced, non-bitter flavor, making it easy for beginners to follow.
Young Radish Water Kimchi Ingredients
- 1kg young radish (or 1kg of regular radish if young radish is unavailable)
- 1/2 onion
- 1/2 apple
- 6 red chilies
- 5cm white part of green onion
- 3 Tbsp cooked rice (cold)
- 15 cloves garlic (approx. 70g)
- 4 Tbsp anchovy sauce
- 5-6 Tbsp plum extract (maesilcheong)
- 5 Tbsp red pepper flakes (gochugaru)
- 7 Tbsp salt (for seasoning)
- 10 stalks peeled green chives
Salting the Radish
- 100ml coarse sea salt
- 200ml water
- 100ml coarse sea salt
- 200ml water
Cooking Instructions
Step 1
Young radish is wonderfully tender and mild, making it perfect for water kimchi. You’ll need 1kg of young radish. If you can’t find young radish, measure out 1kg from regular radish bunches.
Step 2
At this time of year, the roots are sweet and delicious. However, during the hotter summer months, the roots can sometimes become bitter or spicy. If it’s hot out, it’s best to omit the roots. Trim the roots, remove any yellowing leaves, and cut the radish into manageable pieces (about 5cm long).
Step 3
Before salting, gently rinse the prepared radish once. This helps it salt more evenly. Avoid washing too vigorously, as it can wash away flavor.
Step 4
Now, let’s salt the radish. You’ll use a total of 100ml of coarse sea salt. In a large bowl, place a handful of radish. Sprinkle a small amount of salt over it. Add another handful of radish and salt again. Repeat this layering process. Finally, evenly sprinkle 200ml of water over the radish. Cover the bowl or plastic wrap and let it sit for 40 minutes. About halfway through (after 20 minutes), gently toss the radish to ensure even salting.
Step 5
While the radish is salting, let’s prepare the ingredients for the kimchi brine. Chop half an onion, half an apple, about 5cm of the white part of a green onion, and 6 red chilies into pieces suitable for blending.
Step 6
Place the chopped ingredients from step 4 into a blender. Add 15 cloves of garlic (about 70g), 3 tablespoons of cold cooked rice, and 500ml of water. Blend until smooth.
Step 7
Pour the blended mixture into a clean bowl. Add 4 tablespoons of anchovy sauce, 5-6 tablespoons of plum extract, 5 tablespoons of red pepper flakes, and 7 tablespoons of salt (this is for seasoning the brine, separate from the salting salt). Mix well. Then, add 3200ml of cold water and stir until thoroughly combined. This creates your delicious water kimchi brine. ***Important Tip: Do not add ginger to young radish water kimchi, as it can cause bitterness.***
Step 8
Prepare the garnish by cutting 10 stalks of peeled green chives into roughly 2cm lengths.
Step 9
Rinse the salted radish two to three times under cold water to remove excess salt. Drain the radish thoroughly in a colander. Letting it drain for about 10 minutes will prevent the brine from becoming too diluted.
Step 10
Place the drained radish in a large kimchi container or bowl. Add the chopped green chives. Strain the prepared kimchi brine over the radish using a sieve. While straining, use your hand to gently press down on the solids in the sieve, helping all the flavorful liquid to pass through. Any remaining pulp in the sieve can be squeezed out using a piece of cheesecloth and added to the brine for extra flavor. After mixing, taste the kimchi. If it’s not salty enough, add a little more salt. It’s best to have the kimchi slightly saltier than you prefer initially, as it will mellow out as it ferments. Transfer the kimchi to its final container. Let it ferment at room temperature for about a day, or until you notice a slightly fermented aroma. Then, refrigerate. Before serving, taste again. Adjust the seasoning by adding more salt if needed, a touch of sugar or plum extract if it lacks sweetness, or a little plain water if it’s too salty.
Step 11
This well-fermented young radish water kimchi is also delicious when mixed with cold naengmyeon (Korean cold noodle) broth. Alternatively, serve it alongside cooked noodles for a truly satisfying meal. Enjoy your refreshing and crisp water kimchi!
