Crisp and Refreshing Young Radish Kimchi (No Brining Method)
Sweet and Tangy! Easy-to-Make, Crisp Young Radish Kimchi Recipe for My Daughter (No Brining Required)
A summer delicacy, young radish kimchi! It’s incredibly delicious mixed with rice. Today, I’ve made a simple version without brining. I’ll guide you through making a refreshing and crisp young radish kimchi with a naturally soupy consistency, perfect for mixing with rice.
Young Radish Kimchi Ingredients- 1 bunch young radish (recommend fresh and delicious ones from Ilsan)
- 2 Cheongyang peppers
- 1 red chili pepper
- 1/4 onion
- 3-4 stalks green onion
- 2 cucumbers
- 3 Tbsp salted shrimp
- 1/2 apple
- 1/2 cup cooked rice
- 5 dried chili peppers (for color)
- 3 Tbsp red pepper flakes
- 3 cloves garlic, minced
- A pinch of ginger powder
- 1/4 onion
- 1 cup plum extract (or plum syrup)
- 1 cup kelp stock (or anchovy broth)
Cooking Instructions
Step 1
First, prepare the fresh young radish. Especially recommend young radish from Ilsan for its excellent flavor!
Step 2
When trimming the young radish, you might wonder whether to keep or cut off the radish part. Today, we’ll be utilizing the radish part.
Step 3
If the radish stems seem tender, you can peel them lightly. For thicker parts, make 4 slits with a knife so the seasoning can penetrate well as it cooks. Only make slits on the very thick parts.
Step 4
Cut off the very ends of the young radish, especially if they look too dark green and tough. You can save these parts to make a delicious young radish soup!
Step 5
Cut the trimmed young radish into bite-sized pieces, about 4cm long. They can be a bit cumbersome to mix or eat if they are too long.
Step 6
Gently rinse the prepared young radish about 3 times under running water while in a colander. Be careful not to rub too hard, as this can mash the radish. After rinsing, drain the water thoroughly.
Step 7
Prepare the ingredients for the seasoning paste: roughly chop 1/4 onion, 3 cloves of garlic, 1/2 apple, 1 red chili pepper, and 2 Cheongyang peppers. It’s okay if the chopping is rough since they’ll be blended.
Step 8
Prepare the ingredients to be blended. Have 1/2 cup cooked rice (preferably from black barley), 3 Tbsp salted shrimp, and 1 cup kelp stock (or anchovy broth) ready.
Step 9
Combine the chopped ingredients (onion, garlic, apple, peppers), cooked rice, salted shrimp, and kelp stock (or broth) in a blender. Blend until smooth. Adding 5 dried chili peppers while blending will give the kimchi a beautiful color and a deeper flavor.
Step 10
Prepare the additional ingredients to be mixed in with the kimchi. Cut 3-4 stalks of green onion into 3-4cm lengths, thinly slice 1/4 onion, and diagonally slice the red and Cheongyang peppers for color.
Step 11
In a large bowl for mixing kimchi, add the blended seasoning paste. Stir in 3 Tbsp of red pepper flakes and 1 cup of plum extract to create the seasoning base.
Step 12
Add the prepared young radish to the seasoning paste gradually. Instead of adding all at once, it’s better to add some radish, mix to coat, then add more radish and mix again. This ensures the seasoning is evenly distributed and enhances the flavor. Alternatively, you can layer the radish over the seasoning and mix.
Step 13
Finally, add the chopped green onions, sliced onion, and diagonally sliced red and Cheongyang peppers, and gently mix. Since we’re not brining, it might seem like a lot of volume at first, but it will wilt down soon, so don’t worry.
Step 14
Let the mixed kimchi sit for a while to allow it to wilt. You can use this time to do your dishes or other tidying up.
Step 15
It’s a great addition to slice 2 cucumbers thinly and add them to one side of the kimchi container. Cucumbers help the young radish kimchi ferment faster and infuse it with their refreshing flavor.
Step 16
After letting it sit overnight, check the condition. It seems to need a bit more time to ferment. After two nights, the young radish kimchi should be perfectly fermented and delicious. Transfer it to an appropriate kimchi container and store it in the kimchi refrigerator. Since it wasn’t brined, the amount of brine might not be excessive, but it will still ferment beautifully and taste great.
Step 17
Enjoy your deliciously fermented young radish kimchi! You’ll find yourself finishing a bowl of rice in no time.
