Summer Radish Water Kimchi
Summer Radish Water Kimchi is a dish that brings me back to the warmth of summer days in Korea. I remember the first time I made this recipe; the fresh young radishes, crisp and vibrant, were the perfect stars of the show. This Summer Radish Water Kimchi has always been a favorite in my family, especially on those hot, sweltering days when all you crave is something light, refreshing, and full of flavor. As I worked on the recipe, I made sure to keep the balance of salty, spicy, and tangy flavors just right, making this dish a must-have during the summer.
A Family Tradition
Growing up, Summer Radish Water Kimchi was a staple in our household, passed down from my grandmother. She always had a way of making the simplest ingredients come to life, and this kimchi was no exception. I remember watching her expertly slice the radishes, her hands moving with the confidence of years of practice. She taught me that the secret to great kimchi lies in the freshness of the radishes and the careful preparation of the salty, peppery broth. Every time I make this Summer Radish Water Kimchi, I feel connected to those family traditions and the comforting memories of summer meals shared together.
The Art of Fermentation
Fermentation is where the magic happens in Summer Radish Water Kimchi. The first time I let the radishes sit and ferment, I was both excited and nervous. Would they develop that perfect tang? Would the flavors meld together just right? After a couple of days, I remember opening the jar and being greeted by the familiar, mouthwatering aroma of properly fermented kimchi. The radishes had taken on a lovely pink hue, and the broth was just spicy enough to give it that signature kick. Every batch I make now feels like a little experiment in flavor and patience.
A Refreshing Side Dish
Summer Radish Water Kimchi has become my go-to dish when I need something refreshing and light, yet full of flavor. Whether I’m serving it alongside a hearty bibimbap or enjoying it as a simple side with a bowl of steamed rice, it never fails to satisfy. There’s something so invigorating about the crunch of the radishes, combined with the spicy, tangy broth. It’s the kind of dish that wakes up your taste buds and leaves you feeling refreshed, no matter how hot the day gets. Each time I make Summer Radish Water Kimchi, I’m reminded of the joy of simple, delicious food and the way it brings people together.
Table of Contents
Chef’s Notes- Summer Radish Water Kimchi
- Choose the Freshest Radishes: Fresh young radishes are crucial for achieving the crisp texture and vibrant flavor typical of this dish. Look for firm, blemish-free radishes with bright green tops.
- Salt Proportion: Be careful with the amount of salt used during the initial radish preparation. Too much salt can overpower the delicate flavor of the radishes, while too little may not draw out enough moisture, affecting the texture.
- Porridge Consistency: The porridge is a key element in binding the flavors together. Cook it until it’s smooth and thickened but not too dense. Allow it to cool completely before mixing it with the other ingredients to avoid wilting the vegetables.
- Adjusting Spiciness: Control the spiciness by varying the amount of hot pepper flakes and chili peppers. If you prefer a milder kimchi, reduce the quantities or use milder varieties of peppers.
- Fermentation Time: The fermentation process is flexible. A shorter fermentation will give a fresher, crisper kimchi, while a longer one will deepen the flavors. Taste regularly after the first day to find the balance that suits your preference.
- Storage: Store the kimchi in an airtight container in the refrigerator once it’s reached your desired level of fermentation. It can last for several weeks, developing more complex flavors over time.
- Serving Suggestion: Pair this kimchi with simple steamed rice or as a side dish in a Korean meal. It also works wonderfully as a refreshing contrast in a mixed bowl like bibimbap.
Summer Radish Water Kimchi
4
servings40
minutes20
minutes50
kcal1
hour2
hoursDive into the refreshing world of Summer Radish Water Kimchi! This delightful Korean dish, perfect for hot days, combines young radishes with a tangy, spicy broth. Imagine a bowl of bibimbap with barley rice, doenjang jjigae, and this kimchi—pure summer bliss! Follow this easy recipe to bring a taste of Korea to your table.
Ingredients
- Radish Preparation
4 pounds young summer radishes (yeolmu)
1/2 cup kosher salt
- Porridge
1 tablespoon all-purpose flour
1 cup water
1 tablespoon granulated sugar
- Kimchi Mix
1 medium onion, thinly sliced (about 1 cup)
1/2 tablespoon minced fresh ginger
2-3 red chili peppers, chopped
2-3 green chili peppers, chopped
4 cloves garlic, minced
2 tablespoons hot pepper flakes
1/4 cup fish sauce (or 2-3 tablespoons kosher salt)
- Water Mixture
8 cups purified water
2-3 tablespoons kosher salt
- Alternative Ingredients:
Fish Sauce: Soy sauce or tamari for a vegan option.
All-purpose Flour: Rice flour for a gluten-free option.
Kosher Salt: Sea salt or Himalayan pink salt.
Directions
- Peel and clean the young summer radishes thoroughly. Cut them into pieces about 2 inches long. Place the radish pieces in a large bowl and soak in cold water briefly before draining.
- Sprinkle 1/2 cup of kosher salt over the radishes and mix well with your hands. Let them sit for 30 minutes. After 30 minutes, turn the radishes to ensure even salting and let them sit for another 30 minutes. Rinse the salted radishes thoroughly under cold running water to remove any grit and excess salt. Drain well in a colander.
- In a small pot, combine 1 tablespoon of flour with 1 cup of water. Cook over medium heat, stirring occasionally until the mixture thickens. Add 1 tablespoon of sugar to the thickened mixture and stir well. Remove from heat and let it cool completely.
- In a large mixing bowl, combine the thinly sliced onion, minced ginger, chopped red and green chili peppers, and minced garlic. Add 2 tablespoons of hot pepper flakes and the cooled porridge mixture to the bowl. Pour in 1/4 cup of fish sauce (or substitute with kosher salt) and mix everything thoroughly.
- Add the prepared radishes to the kimchi mix and blend well using your hands to ensure even coating. In a separate bowl, mix 8 cups of purified water with 2-3 tablespoons of kosher salt until dissolved. You can enjoy the kimchi immediately for a fresh taste or let it ferment at room temperature for a couple of days for a more developed flavor.
- Stir well to combine. You can enjoy the kimchi immediately for a fresh taste or let it ferment at room temperature for a couple of days for a more developed flavor. Once fermented to your liking, store the kimchi in the refrigerator.
Equipment
- Chef’s Knife
- Cutting Board
- colander
- mixing bowls
- measuring cups and spoons
- vegetable peeler
Nutrition Facts
- Calories: 50kcal
- Carbohydrates: 10g
- Protein: 1g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 700mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 10IU
- Vitamin C: 20mg
- Calcium: 4mg
- Iron: 4mg
FAQs- Summer Radish Water Kimchi
How long can I store Summer Radish Water Kimchi in the refrigerator?
You can store it for up to 3-4 weeks in an airtight container. The flavor will continue to develop over time.
Can I use regular radishes instead of young summer radishes?
Yes, but young summer radishes (yeolmu) have a more delicate texture and flavor. Regular radishes will work, but the texture may be firmer and the flavor slightly more peppery.
Is there a substitute for fish sauce in this recipe?
Yes, you can use soy sauce or tamari for a vegan option. It will provide a similar umami depth.
Can I ferment the kimchi longer for a stronger flavor?
Absolutely! The longer you ferment, the stronger and more pungent the flavor will be. Just keep an eye on it and taste regularly after the first day.
Why did my kimchi turn out too salty?
This could be due to over-salting the radishes during the preparation step. Make sure to rinse them thoroughly after salting, and use the recommended amount of salt for the water mixture.
