Spicy Radish Kimchi

Creating the Kimchi

Spicy Radish Kimchi is a delightful dive into Korean cuisine that I absolutely love to make. Whenever I prepare Spicy Radish Kimchi, the kitchen fills with the tangy, spicy aroma of Korean hot pepper flakes and garlic. This dish is not just about the radishes; it’s about creating a vibrant, crunchy side that will stand out on any table. Making Spicy Radish Kimchi has become a cherished tradition in my home, especially when I’m eager to impress guests with a taste of something both authentic and delicious.

Preparing the Radishes

As I chop the radishes and prepare them for salting, I can’t help but admire the fresh greens that still cling to their roots. Spicy Radish Kimchi starts with simple steps but delivers complex flavors that are truly rewarding. The radishes need to be salted and rinsed multiple times to achieve that perfect balance of crunch and tenderness. It’s a process that, while a bit time-consuming, results in a kimchi that’s irresistibly flavorful and packed with texture.

Making the Kimchi Paste

Once the radishes are ready, I move on to making the kimchi paste—a mixture of flour, garlic, onion, Korean hot pepper flakes, and fish sauce. The combination of these ingredients is what brings the Spicy Radish Kimchi to life, infusing each bite with a spicy kick and savory depth. Mixing everything together with my hands (gloved, of course) is one of my favorite parts. I love how the kimchi paste envelops each radish slice, ensuring every piece is well-seasoned.

Fermenting the Kimchi

The final step is fermenting the kimchi, which adds an extra layer of complexity to the dish. After a couple of days, the Spicy Radish Kimchi is ready to enjoy. I often serve it alongside steamed rice or grilled meats, and it’s always a hit. The vibrant red color and spicy tang make this kimchi a standout side dish that’s as satisfying as it is delicious. Whether you’re new to Korean food or a seasoned fan, Spicy Radish Kimchi is a recipe worth trying!

Chef’s Notes- Spicy Radish Kimchi

• Use Fresh Radishes: For optimal flavor and texture, select radishes that are firm and have bright, vibrant greens. Fresh radishes will ensure a crisp and crunchy kimchi.
• Adjust Spiciness: Korean hot pepper flakes (gochugaru) can vary in heat. Start with the amount specified and adjust according to your spice preference. You can always add more, but you can’t take it out once mixed.
• Mix Thoroughly: When mixing the radishes with the kimchi paste, make sure each piece is well-coated. This ensures an even fermentation and flavor distribution.
• Fermentation Time: The fermentation process can vary depending on your room temperature. If it’s cooler, it might take a bit longer for the kimchi to ferment properly. Taste it every day to achieve your desired level of tanginess.
• Store Properly: Use a clean, airtight container for fermenting. This helps to keep out unwanted bacteria and mold. Once fermented, keep the kimchi refrigerated to slow down the fermentation process and preserve freshness.

Spicy Radish Kimchi

Recipe by Kimmy

Course: Side DishCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

50

kcal

Total time

1

hour 

30

minutes

Dive into the world of Korean cuisine with this Spicy Radish Kimchi recipe! This dish combines the firm, crispy texture of radishes with the smooth, soft greens for a delightful crunch in every bite. Perfect for those looking to explore new flavors, this kimchi is both easy to make and incredibly satisfying. Get ready to impress your taste buds with this traditional Korean side dish!

Ingredients

• 4½ pounds Radishes small radishes with greens attached

• ½ cup Salting kosher salt

• ¼ cup Kimchi Paste all-purpose flour

• 2 cups water

• 2 tablespoons granulated sugar

• 12 cloves garlic minced

• ½ medium onion finely chopped (about ½ cup)

• 1 cup Korean hot pepper flakes (gochugaru)

• ¼ cup fish sauce

• 5 stalks green onions chopped

• Alternative Ingredients:

• Kosher Salt: Sea salt or table salt use less if using table salt

• Fish Sauce: Soy sauce for a vegan option

• Korean Hot Pepper Flakes: Red chili flakes or paprika less spicy

Directions

• Prepare Radishes – Peel the radishes but keep the green stems intact. Trim off the tails and remove any dead leaves. Halve the radishes lengthwise and split the greens.
• Salt Radishes – Place radishes in a large basin and add cold water. Drain and sprinkle with kosher salt. Mix well and let sit for 30 minutes. Turn radishes over and let sit for another 30 minutes. Rinse thoroughly 4-5 times and drain in a colander.
• Make Porridge – Combine flour and water in a pot over medium heat. Stir until thickened and bubbling. Add sugar and stir for another minute before removing from heat. Let cool.
• Prepare Kimchi Paste – In a large mixing bowl, combine cooled porridge with minced garlic, chopped onion, hot pepper flakes, fish sauce, and chopped green onions. Mix well.
• Mix Kimchi – Add salted radishes to the kimchi paste and mix thoroughly with your hands (wear gloves). Ensure all radishes are well-coated.
• Ferment Kimchi – Transfer kimchi to a glass jar or plastic container. Leave at room temperature for a couple of days to ferment. Once fermented, scoop kimchi juice from the bottom to the top to keep it juicy.

Equipment

• Chef’s Knife
• Cutting Board
• colander
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 50kcal
• Carbohydrates: 10g
• Protein: 1g
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 500mg
• Potassium: 300mg
• Fiber: 2g
• Sugar: 4g
• Vitamin A: 10IU
• Vitamin C: 30mg
• Calcium: 4mg
• Iron: 2mg

FAQs- Chef’s Notes- Spicy Radish Kimchi

How long should I ferment the kimchi?

Kimchi should be left at room temperature for about 2-3 days to ferment. After that, transfer it to the refrigerator. The flavor will continue to develop and become more tangy over time.

Can I use other types of radishes for this recipe?

While small radishes with greens are ideal, you can use other varieties like daikon radish. Just adjust the cutting and salting times as needed based on the size and type of radish.

What can I use instead of fish sauce?

For a vegan option, soy sauce or tamari can be used instead of fish sauce. You may need to adjust the amount of salt to balance the flavor.

How do I store leftover kimchi?

Store leftover kimchi in an airtight container in the refrigerator. It can be kept for several weeks, and the flavor will continue to develop over time.

Can I make this kimchi spicier?

Yes, you can increase the amount of Korean hot pepper flakes (gochugaru) to make the kimchi spicier. Start with a small amount and taste as you go to ensure it reaches your preferred level of heat.