Bachelor radish kimchi is a very popular summer kimchi in Korea. You might wonder why the name is “bachelor kimchi.” In the old days, boys who did not marry had to wear a special haircut that was styled like the shape of this radish. So Koreans called this radish, “bachelor radish,” and the kimchi made with it is called “bachelor radish kimchi.” With well fermented bachelor kimchi, you can make different kinds of korean dishes. Of course, just eating the kimchi with rice also taste awesome.
Yield: 1½ Gallons
Short Korean Lesson
- ChonGak (총각) = Bachelor
- CheoNyeo (처녀) = Bachelorette
- 4 lb Korean Bachelor Radish
- 10 Cups Water
- 2 Cups Coarse Sea Salt
Rice Flour Paste Ingredients
- 1½ Cups Water
- 3 Tbsp Sweet Rice Flour
Kimchi Paste Ingredients
- 1 Cup Hot Pepper Powder
- 1 Cup Onion
- 1 Head Garlic (12 Cloves)
- ½ Cup Apple
- ½ Cup Fish Sauce
- ⅔ Cup Red Hot Peppers
- 1½ Tbsp Sugar
- 1 Tbsp Sesame Seeds
- ½ Tbsp Fresh Ginger
Obtain about 4 lb of Korean bachelor radish. Gently peel off the skin. Remove any bad parts from the radish or its leaves. Clean the radish.
Sprinkle 2 cups of coarse sea salt onto the radish evenly.
Pour about 10 cups of cold water on the radish.
Leave them soak for about 2 hours: until the radish absorbs enough salt.
Meanwhile, make the rice flour paste. Mix 1½ cups of water and 3 Tbsp of sweet rice flour in a pan. When the rice flour dissolves, cook it on medium until it starts to bubble. Turn off the heat and let it cool down.
To make the kimchi paste, chop 1 cup worth of onion, ½ cup worth of apple, ⅔ cup worth of red hot pepper, 12 cloves of garlic, and ½ Tbsp worth of fresh ginger.
Grind the kimchi paste ingredients together with ½ cup of fish sauce.
Combine the cooled rice flour paste, the ground kimchi paste, 1 cup of hot pepper powder, and 1½ Tbsp of sugar.
Add 1 Tbsp of sesame seeds lastly. Mix it thoroughly.
Two hours later, rinse the salted radish 2 or 3 times in cold water, and then drain the water.
Mix the radish with the kimchi paste.
Put the kimchi in a glass container and leave it out for a day at room temperature. Then store it in the refrigerator for 2 or 3 weeks: until it becomes fermented.
Wow, it looks delicious. If you see any bachelor radishes in a Korean or Asian store, please try it someday. Alternatively, you can plant the radish in your garden and make your own kimchi as I did. Enjoy!