Delicious and Crunchy Young Radish Kimchi (Altari Kimchi)
A Bowl of Rice Gone in Minutes with Perfectly Fermented Young Radish Kimchi!
Enjoy a delicious homemade young radish kimchi that’s perfect with a bowl of rice! This kimchi is fantastic on its own, but also pairs wonderfully with ramen or other noodle dishes. Storing it in your kimchi refrigerator means you can savor its delicious taste for a long time. It’s a beloved kimchi that my family absolutely adores!
Kimchi Ingredients- 3 bunches of young radish (Choose ones that are not too large, with fresh, short green tops)
- 1/2 bunch of chives
- 2 stalks of green onion
- 2 cups of coarse sea salt (for salting the young radish)
Kimchi Seasoning Ingredients- 1.5 cups of gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 cup of anchovy fish sauce
- 2 tablespoons of salted shrimp (minced finely)
- 12-15 cloves of garlic, minced
- 1 tablespoon of ginger syrup (or 1 tablespoon of minced fresh ginger)
- 1 tablespoon of sugar
- 1 packet of onion juice (store-bought or homemade)
- 1 bowl of cold cooked rice (used as a binder instead of flour paste)
- 1.5 cups of gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 cup of anchovy fish sauce
- 2 tablespoons of salted shrimp (minced finely)
- 12-15 cloves of garlic, minced
- 1 tablespoon of ginger syrup (or 1 tablespoon of minced fresh ginger)
- 1 tablespoon of sugar
- 1 packet of onion juice (store-bought or homemade)
- 1 bowl of cold cooked rice (used as a binder instead of flour paste)
Cooking Instructions
Step 1
Selecting fresh young radishes is key. Look for ones that aren’t too large, with short, vibrant green tops. Trim off any yellowing old leaves or tough outer leaves. Sprinkle the prepared young radishes generously with coarse sea salt and let them salt for about 2 hours, turning them once or twice in between for even salting.
Step 2
Once the young radishes are tender and well-salted, rinse them thoroughly under cold running water at least 3 times to remove excess salt. After rinsing, drain them well in a colander. Ensuring the water drains completely is crucial to prevent the kimchi from becoming too bland.
Step 3
Let’s make the flavor-enhancing paste. In a blender, combine the drained cold cooked rice, anchovy fish sauce, salted shrimp, minced garlic, and onion juice. Blend until smooth and creamy, like a purée. This mixture will add body and depth to the kimchi.
Step 4
In a bowl, combine the blended paste with gochugaru, ginger syrup, and sugar. Add salt to taste. Mix everything well until the seasoning is evenly distributed. Taste the seasoning and adjust the saltiness if needed, adding a little more salt if desired.
Step 5
Now, let’s prepare the additional ingredients to mix with the young radish. Cut the chives into approximately 3cm lengths. Slice the green onions diagonally. Add the prepared chives and green onions to the gochugaru seasoning mixture and toss gently to coat. Let them sit for a bit to allow the flavors to meld.
Step 6
Cut the well-drained young radishes into bite-sized pieces (usually 2-3 cuts per radish). Pour the prepared seasoning mixture generously over the young radishes. Using your hands, gently mix and coat each piece of radish, ensuring the seasoning penetrates the leaves, stems, and root. Be careful not to mash the radishes while ensuring thorough coating.
Step 7
Transfer the well-seasoned young radish kimchi into a kimchi container, packing it in layers. Instead of immediately refrigerating, let the kimchi sit at room temperature (indoors) for 1 to 2 days to allow it to ferment. This initial fermentation period will develop a richer flavor.
Step 8
After the 1-2 days of room temperature fermentation, move the young radish kimchi to the kimchi refrigerator for cold storage. While it’s not fully fermented yet, your delicious-looking young radish kimchi is ready! Enjoy its crisp texture and robust flavor as it continues to mature.
