Korean radish kimchi is one of the most common types of kimchi. Unlike Napa cabbage kimchi, you cannot eat this before it is fermented because the radish will be too bitter. However, once it is fermented, the radish turns into a great flavorful kimchi. The bite-sized pieces are just perfect for eating and it matches with many other kinds of Korean food.
Yield: ½ Gallon
Short Korean Lesson
- GoRae (고래) = Wale
- SaeWu (새우) = Shrimp
- 1 Korean Radish (5 Cups)
- 2 Green Onions
- 1 Tbsp Salt
- 1 Tbsp Sweet Rice Flour
- ½ Cup Water
- 4 Tbsp Red Pepper Powder
- 3 Tbsp Fish Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- ½ Tbsp Ginger
- ½ Tbsp Salt
Slice a Korean radish into ½-inch slices.
Dice about 5 cups of Korean radish and cut 2 green onions into half inch pieces.
Sprinkle 1 Tbsp of salt on the diced Radish. Let it set for 30 minutes.
Rinse the radish twice in cold water. Drain, and set it aside.
Mix 1 Tbsp sweet rice flour with ½ cup of water. Stir it thoroughly. If you don’t have sweet rice flour, you can use normal flour instead, but sweet rice flour is definitely better for kimchi.
Cook it in the microwave for 1 minute, until the texture is thick, as pictured. One minute later, take it out to stir and then cook it again.
In a large bowl, combine and mix the rice paste and all ingredients for the sauce. I only tried Korean fish sauce to make kimchi, so I recommend that you use Korean fish sauce. Other types of fish sauce might work. If you try another type, let me know the results.
Add the radish and the chopped green onions into the sauce.
Mix all of the ingredients. Leave it at room temperature for one or two days, and then put it in the refrigerator for at least five days before you serve it.