When we think of Korean kimchi, the first ingredient that comes to mind is usually cabbage. However, Korean radish kimchi is also a highly representative type of Korean kimchi. In Korea, radish kimchi is not only served as a side dish but can also be stir-fried with rice to make a delicious and refreshing kimchi fried rice. Additionally, Korean radish kimchi can be used to make a tasty soup.
Authentic Korean Radish Kimchi Recipe
Ingredients
600 grams of radish, 100 ml fish sauce, 15 grams coarse salt, 8 grams white sugar, 200 grams fine chili powder, 9 grams green onion, 15 grams garlic, 20 grams green chili, 18 grams red chili, 10 grams ginger.
Preparation
1. Clean the radish, cut it into small pieces, place in a bowl with an appropriate amount of water, then add the coarse salt, mix well, and let it sit for 2 hours; chop the garlic and ginger into a paste, finely chop the green and red chilies; clean the green onions, remove the roots, and cut them into thin strips to set aside.
2. Mix the fine chili powder, fish sauce, white sugar, chopped garlic, chopped ginger, and green onion strips in a bowl, then add the chopped red and green peppers, continue mixing until evenly combined to make the seasoning paste.
3. Rinse the pickled radish with cold water, drain, then add the seasoning paste, mix well, and refrigerate for 3 days before serving.
Home-style Korean Radish Kimchi Recipe
Ingredients
2000 grams of fresh carrot, 1500 grams of cold salted water, 25 grams of rice wine, 15 grams of brown sugar, 3 grams of Sichuan pepper and star anise each, 50 grams of fine salt and dried chili.
Preparation
1. Clean tender carrots, trim, wash, and cut into small pieces, then dry under the sun until they wilt.
2. Place the salted water, finely chopped dried chili, rice wine, brown sugar, and fine salt in a jar and mix well.
3. Add the carrot pieces, place the Sichuan pepper and star anise in a cloth bag and add to the jar, cover, seal with water, and let it pickle for about 7 days before serving.
Enhanced Korean Radish Kimchi Recipe
Ingredients
1 Chinese cabbage, 60 grams of carrot, 5 cloves of garlic, 1 red pepper, 1 green onion. Salt, sugar, shrimp sauce, dried red chili flakes, Korean chili powder.
Preparation
1. Wash the carrots, peel, and slice into strips; wash the Chinese cabbage and cut into pieces; wash the green onion and cut into segments; finely chop the garlic and red pepper separately.
2. Mix the carrot strips, Chinese cabbage pieces, and green onion segments with salt and sugar, and let sit for 12 hours. Once the cabbage has released its water and softened, drain and set aside.
3. Combine the dried red chili flakes, chopped red pepper, chopped garlic, shrimp sauce, and Korean chili powder with the pickled Chinese cabbage pieces and carrot strips, mix well, place in a jar, seal, refrigerate, and can be opened and consumed the next day.
Tips for Making Korean Radish Kimchi
How can you make crispy and tasty Korean radish kimchi? After cleaning and slicing the white radish into wide strips, sprinkle with ginger, fine salt, garlic, and chili powder. Use more garlic and less ginger, adjust the chili powder according to your preference for spiciness. Finally, pour an appropriate amount of white vinegar over the mixture and stir to make the radish even more refreshing. Additionally, you can add pear slices and cucumber strips to the radish kimchi for not only a visually appealing color but also a more refreshing and fragrant taste.