Kohlrabi Radish Kimchi
Kohlrabi Radish Kimchi
Sweet and Crunchy Kohlrabi Radish Kimchi
Enjoy the delightful crispness and subtle sweetness of kohlrabi in this refreshing radish kimchi. It’s a perfect addition to your meals, bringing a burst of fresh flavor.
Main Ingredients- 3 Kohlrabis
Seasoning Ingredients- 1/3 cup Coarse salt
- 3 Tbsp Anchovy sauce
- 1/2 cup Gochugaru (Korean chili flakes)
- 2 Tbsp Minced garlic
- 1 tsp Ginger juice
- 1/2 cup Grated onion
- 3 Tbsp Plum extract (Maesil-cheong)
- 2 Tbsp Toasted sesame seeds
- 1/3 cup Coarse salt
- 3 Tbsp Anchovy sauce
- 1/2 cup Gochugaru (Korean chili flakes)
- 2 Tbsp Minced garlic
- 1 tsp Ginger juice
- 1/2 cup Grated onion
- 3 Tbsp Plum extract (Maesil-cheong)
- 2 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
Let’s start by selecting the best kohlrabi for your kimchi! Choose kohlrabis that have a smooth, firm surface and feel heavy for their size. Fresh kohlrabi is key to achieving a wonderfully crisp texture.
Step 2
Begin by peeling the kohlrabi with a vegetable peeler. It’s also a good idea to trim a bit more generously from the top and bottom ends, as these parts can be fibrous and tough, which might affect the texture. Careful preparation ensures a tender bite.
Step 3
Slice the prepared kohlrabi into bite-sized, thin, flat pieces (nabak style). You can cut them slightly larger or thinner depending on your preference. Uniform slicing will help the seasonings distribute evenly, making your kimchi more delicious.
Step 4
Lightly salt the sliced kohlrabi and let it sit for a short while to soften slightly. Avoid over-salting or leaving it too long, as about 30 minutes of salting is usually sufficient. Gently toss the kohlrabi halfway through to ensure even wilting.
Step 5
Rinse the salted kohlrabi thoroughly under cold running water to remove excess salt. Place the rinsed kohlrabi in a colander and let it drain well. Properly draining the kohlrabi will result in a clear and refreshing kimchi broth.
Step 6
Now, let’s make the flavorful seasoning! In a bowl, combine the anchovy sauce (3 Tbsp), gochugaru (1/2 cup), minced garlic (2 Tbsp), ginger juice (1 tsp), grated onion (1/2 cup), plum extract (3 Tbsp), and toasted sesame seeds (2 Tbsp). Mix them well. (This amount is for 3 kohlrabis). Let the seasoning sit for a moment, then gently mix it with the drained kohlrabi. Your crunchy and sweet kohlrabi radish kimchi is ready! Enjoy your delicious creation!
