Korean Radish Kimchi
A crunchy, spicy, and tangy kimchi made with radish, garlic, and red chili paste. Perfect as a side dish or topping for rice and noodles.
- Total time
- 40 min
- Servings
- 8
- Calories
- 45
- Protein
- 2g
Ingredients
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Open the appInstructions
Step 1
Peel the 1 large radish and cut into 1-inch cubes. Place in a large bowl and toss with 2 tbsp salt. Let sit for 20 minutes until the radish releases water and becomes slightly pliable.
Step 2
Drain the radish, reserving the salty liquid. Rinse the radish briefly under cold water and drain well.
Step 3
In a separate bowl, mix 3 tbsp gochugaru, 4 minced garlic cloves, 2 tbsp fish sauce, and 1 tsp sugar into a thick paste. Add 2 tbsp of the reserved salty liquid to loosen it.
Step 4
Thinly slice the 2 green onions. Add the radish and green onions to the paste and mix thoroughly with your hands until every cube is coated in red paste.
Step 5
Pack the kimchi into a clean jar, pressing down to remove air pockets. Leave 1 inch of headspace. Let it sit at room temperature for 24 hours to ferment, then refrigerate. It tastes best after 2-3 days.
Tools you’ll need
- Large bowl
- Knife
- Cutting board
- Jar with lid
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