Crisp and Refreshing Easy Radish Kimchi
How to Make Simple Radish Kimchi at Home Effortlessly
Let’s make delicious and easy radish kimchi! This recipe yields a wonderfully crisp and refreshing side dish, perfect for any meal or as a versatile ingredient for stews and fried rice.
Main Ingredients- 3 small radishes (approx. 500g after trimming)
Salting the Radish- 1 handful of coarse sea salt (about 1/2 cup)
- 2 Tbsp rice syrup (optional)
Seasoning Mix- 1 Tbsp salted shrimp (finely minced)
- 3 Tbsp gochugaru (Korean chili flakes, generously measured)
- A pinch of sugar (adjust to taste)
- 2.5 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 1 handful of coarse sea salt (about 1/2 cup)
- 2 Tbsp rice syrup (optional)
Seasoning Mix- 1 Tbsp salted shrimp (finely minced)
- 3 Tbsp gochugaru (Korean chili flakes, generously measured)
- A pinch of sugar (adjust to taste)
- 2.5 Tbsp minced garlic
- 1/2 Tbsp minced ginger
Cooking Instructions
Step 1
Trim the ends of the 3 small radishes. Peel them thoroughly using a vegetable peeler. Cut the radishes into bite-sized pieces (about 2-3cm cubes or half-moons) and place them in a large bowl. Sprinkle a handful of coarse sea salt evenly over the radish pieces and mix well. Let it sit for about 20 minutes to salt. (For faster salting and added umami, you can use 2 Tbsp of rice syrup instead of or in addition to the salt).
Step 2
Rinse the salted radish pieces under cold running water about twice to remove excess salt. Drain them thoroughly in a colander. Transfer the well-drained radish back into a clean bowl.
Step 3
Prepare the seasoning mix by adding the finely minced salted shrimp (1 Tbsp), a generous amount of gochugaru (3 Tbsp), a touch of sugar (1/2 Tbsp) for a subtle sweetness, minced garlic (2.5 Tbsp), and minced ginger (1/2 Tbsp) to the bowl with the radish.
Step 4
Gently mix the radish and the seasoning ingredients with your hands, ensuring the seasoning coats the radish pieces evenly. Massage the ingredients together gently to allow the flavors to meld without breaking the radish.
Step 5
Transfer the well-seasoned radish kimchi into a clean airtight container. You can enjoy it immediately, but for a more fermented, tangy flavor, leave it at room temperature for about a day before refrigerating. Enjoy your crisp and refreshing homemade radish kimchi!
