Perfect Quick Radish Water Kimchi

My Story with Quick Radish Water Kimchi

My Favorite is Quick Radish Water Kimchi and I first encountered Quick Radish Water Kimchi during a trip to South Korea. I was intrigued by the vibrant and tangy flavors of this dish, and I knew I had to try making it myself. The simplicity of Quick Radish Water Kimchi caught my attention immediately. With just a few fresh ingredients and a short fermentation time, it was a perfect introduction to the world of Korean kimchi.

Discovering the Magic

As I started experimenting in my kitchen, I realized how versatile Quick Radish Water Kimchi could be. The crispiness of the radish combined with the sweet and spicy brine was simply irresistible. I loved how the green onions and chilies added an extra layer of flavor. This dish quickly became a staple in my home, adding a refreshing crunch to our meals.

A Recipe for Everyone

What makes Quick Radish Water Kimchi so special is its accessibility. Even for those new to fermentation, this recipe is easy to follow and yields delicious results. The ingredients are simple and easily available, making it an excellent choice for anyone looking to explore Korean cuisine. Plus, the health benefits of this probiotic-rich side dish are a fantastic bonus!

Sharing the Delight

I’m excited to share my recipe for Quick Radish Water Kimchi with you. Whether you’re serving it alongside grilled meats, rice, or simply enjoying it as a snack, this dish is sure to bring a burst of flavor to your table. Give it a try and experience the delightful world of Korean kimchi in your own kitchen.

Chef’s Notes- Quick Radish Water Kimchi

• Freshness Matters: Use the freshest daikon radish you can find for the best crunch and flavor. Fresh radishes will give your kimchi a crisp texture.
• Uniform Cuts: Ensure that the radish sticks are cut to a uniform size. This helps them to ferment evenly and absorb the flavors better.
• Salt and Sugar Balance: Adjust the amount of salt and sugar according to your taste preference. Remember that the salt not only flavors but also preserves the kimchi.
• Fermentation Tips: Keep an eye on the fermentation process. If the weather is hot, the kimchi might ferment faster, so check its taste regularly.
• Sterilized Equipment: Use sterilized jars and utensils to prevent any unwanted bacteria from spoiling your kimchi.
• Pulp Usage: After straining the brine, you can use the leftover pulp in soups or as a marinade for meats to reduce waste.
• Serving Suggestions: Radish water kimchi is a perfect palate cleanser and pairs well with grilled meats, rice dishes, or even as a crunchy snack on its own.
• Storage: Ensure the kimchi is stored in an airtight container to maintain its freshness and prevent it from absorbing other odors in the fridge.
• Variations: Feel free to experiment with other vegetables like carrots or cucumbers for a different texture and flavor profile.

Quick Radish Water Kimchi

Recipe by Kimmy

Course: Side DishCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

30

kcal

Resting Time

30

minutes

Total time

45

minutes

Dive into the refreshing world of Korean cuisine with this Quick Radish Water Kimchi! This delightful side dish is a breeze to make and perfect for adding a tangy crunch to any meal. With just a few simple ingredients and minimal prep time, you’ll have a delicious, healthy kimchi ready to enjoy in no time. Inspired by the vibrant flavors of Korea, this recipe is sure to become a staple in your kitchen.

Ingredients

• Main Ingredients

• 1 large daikon radish (about 1.8 pounds) peeled and cut into 2-inch sticks

• 2 tablespoons coarse sea salt

• 2 tablespoons raw sugar

• green onion cut into 2-inch pieces

• 1-3 fresh chilies (optional) halved

• Brine Ingredients

• 4 cups filtered water

• 1 tablespoon coarse sea salt

• 1 medium pear (Bosc or Asian) peeled and cored

• 1 small red apple (Fuji or Gala) cored

• 1 small onion peeled

• 4 cloves garlic peeled

• 1-inch piece ginger peeled

Directions

• Prepare Radish – Thoroughly wash and peel the daikon radish. Cut it into 2-inch sticks and place them in a mixing bowl. Add 2 tablespoons of coarse sea salt and 2 tablespoons of raw sugar to the radish sticks. Mix gently to coat evenly and let it rest for 30 minutes to soften.
• Rinse Radish – Rinse the radish sticks under cold running water several times to remove excess salt and sugar. Drain well using a colander for about 5 minutes.
• Combine Ingredients – Place the drained radish sticks into a kimchi container along with the green onion pieces and optional chilies.
• Prepare Brine – In a food processor or blender, combine the water, coarse sea salt, pear, apple, onion, garlic, and ginger. Blend until smooth.
• Strain Brine – Strain the blended mixture through a cheesecloth or muslin cloth into the kimchi container to catch all the liquid. Squeeze out as much juice as possible from the pulp.
• Enjoy – The radish water kimchi will be ready to eat after 48 to 72 hours of refrigeration. It can be stored in the fridge for up to 3-4 weeks.

Equipment

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

Nutrition Facts

• Calories: 30kcal
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 1060mg
• Potassium: 160mg
• Carbohydrates: 7g
• Fiber: 1g
• Sugar: 4g
• Protein: 1g
• Vitamin A: 40IU
• Vitamin C: 15.9mg
• Calcium: 20mg
• Iron: 0.3mg

FAQ- Quick Radish Water Kimchi

Can I use regular table salt instead of coarse sea salt?

It’s best to use coarse sea salt or kosher salt as table salt can make the kimchi too salty and affect the fermentation process. If using table salt, reduce the amount by half.

How do I know when the kimchi is ready to eat?

The kimchi is ready to eat when it has a tangy, slightly sour taste. This typically happens after 48 to 72 hours of refrigeration. The radish should be crunchy yet slightly softened.

Can I speed up the fermentation process?

Yes, you can leave the kimchi at room temperature for an additional 6-12 hours to speed up fermentation. However, keep an eye on it as it can ferment quickly, especially in warmer temperatures.

My kimchi has a strong smell. Is it still safe to eat?

Kimchi naturally has a strong, pungent smell due to the fermentation process. As long as it doesn’t have any mold, discoloration, or off-putting smell, it should be safe to eat.

What should I do if my kimchi turns out too salty?

If the kimchi is too salty, you can rinse the radish sticks lightly under cold water before serving to reduce the saltiness. Alternatively, mix in some fresh, unseasoned radish sticks to balance the flavor.