Radish kimchi

I must admit that I love the banchan part of any Korean meal, the endless variety of small dishes that magically arrive, each one with a different flavor profile. I am particularly fond of the kimchis, and for me no Korean meal is complete without them. For more information of the importance of banchan on the Korean family table check out this recipe for Almost-instant cucumber kimchi on this site.

This simple to make radish kimchi is crisp, spicy and packed with flavor. It is light and refreshing and the perfect morsel to clear your palate so you can taste the other dishes again. The scallions add nuances of flavor and the gochugaru pepper powder provides that perfect spice. Although this is most commonly used as part of a banchan meal, it is also perfect as. a side for any meal, Asian or otherwise, especially paired with heavy meats.

This Korean cookbook is filled with an array of traditional recipes including soups, stews and of course many banchan. It opens up to me the world of Korean cuisine, one that I have so much to learn about. This cookbook opens the world of unique, and still being discovered by me, Korean cuisine.

For more recipes from this cookbook click here.



For more recipes from this cookbook click here.

Ingredients:

3 lb daikon radish

1 1/2 tablespoons salt

1 1/2 tablespoons coconut sugar or brown sugar


7 garlic cloves, crushed or pushed through a garlic press

1 tablespoon ginger paste

1 tablespoon fish sauce (leave out for vegetarian or vegan version)

6 tablespoons gochugaru pepper powder

4 scallions, cleaned and cut into 1 inch lengths


Peel and cube the radish into small 1/4 inch cubes. Mix the cubes with the salt and sugar and mix well to coat all the radish well. Cover and allow to sit for 1 hour.


After the hour, drain the radish keeping the liquid. Mix the radish with the rest of the ingredients well. Add back 2 tablespoons of the reserved radish marinating liquid and mix well. Put the radish mix in a jar or sealable container, one just big enough for the mix without any space on top, I use a glass container with a tight sealing lid. Press the mix down tightly and seal.


This kimchi can be eaten the same day but it matures and progresses everyday to a stronger flavor. Ferment for 1 day at room temperature, or so depending on the external temperature, till you just start seeing small bubbles. Put in the fridge and allow to ferment for up to 2 weeks at which point this kimchi is at its peak flavor profile.

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