Radish Kimchi
A crisp, spicy, and tangy Korean-style radish kimchi that's perfect as a side dish or snack. This quick version uses gochugaru (Korean red chili flakes) for authentic flavor and can be enjoyed fresh or fermented.
- Total time
- 45 min
- Servings
- 4
- Calories
- 45
- Protein
- 2g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Peel the 1 medium radish and cut into 1-inch cubes. Place in a large bowl.
Step 2
Dissolve the 2 tbsp salt in 2 cups water, pour over radish, and let sit for 30 minutes. Drain and rinse lightly.
Step 3
In a small bowl, mix the 3 tbsp gochugaru, 1 tbsp fish sauce, 1 tsp sugar, and 2 minced garlic cloves into a paste.
Step 4
Add the paste and 2 chopped green onions to the radish. Mix well with gloved hands until every piece is coated.
Step 5
Pack the kimchi into a clean jar, pressing down to remove air. Leave 1 inch of headspace.
Step 6
Seal and let sit at room temperature for 1-2 days to ferment, then refrigerate. Serve chilled or at room temperature.
Step 7
Taste after 24 hours; if you prefer stronger flavor, let it ferment another day before refrigerating.
Tools you’ll need
- Large bowl
- Small bowl
- Chef's knife
- Cutting board
- Mason jar with lid
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
