Fresh and Sweet Welcoming Cabbage and Young Radish Kimchi Recipe
My Special Recipe for Welcoming Cabbage and Young Radish Kimchi Without Any Gassy Flavor
Craving some delicious kimchi, I visited my regular vegetable vendor and found only greenhouse-grown young radishes. Remembering a previous batch of delicious kimchi made with Ilsan young radishes, I approached them with a hint of doubt. The kind vendor encouraged me to try them, saying they were young and tender. With a baseless confidence that they’d taste great together with welcoming cabbage, I ended up buying them! Perhaps I didn’t salt them quite enough while trimming them, but due to time constraints, I had to quickly proceed with making the kimchi! The next day, I, who loves to eat kimchi right away, tried it and couldn’t believe it – it was the best welcoming cabbage and young radish kimchi I had ever made! My secret to avoiding that grassy flavor, along with the delicious anchovy sauce, truly played a significant role! The welcoming cabbage was sweet, the young radish was tender, the radish wasn’t too spicy, and the seasoning was a perfect match. As the weather gets warmer and spring seems to be disappearing, this is the perfect kimchi. Make this delicious kimchi and enjoy a delightful meal! Have a happy day today!
Ingredients- 1 bundle of Welcoming Cabbage (Eolgari)
- 2 bundles of Young Radish (Yeolmu) (approx. 1 box)
- 30 Cheongyang Peppers
- 1 cup Coarse Sea Salt (for salting)
Glutinous Rice Paste- 6 Tbsp Glutinous Rice Flour
- 2 cups Water
Seasoning- 2 cups Gochugaru (Korean chili flakes)
- 1 cup Anchovy Fish Sauce
- 1 Tbsp Minced Garlic
- A little Chopped Scallion
- 6 Tbsp Glutinous Rice Flour
- 2 cups Water
Seasoning- 2 cups Gochugaru (Korean chili flakes)
- 1 cup Anchovy Fish Sauce
- 1 Tbsp Minced Garlic
- A little Chopped Scallion
Cooking Instructions
Step 1
Trim the welcoming cabbage by removing any yellow or wilted outer leaves and any dirty parts. Trimming off a bit of the root end will help it prepare better.
Step 2
Similarly, trim the young radish, removing any wilted leaves or soil. Wash the roots thoroughly to remove any remaining dirt. You can trim the roots if they are too muddy.
Step 3
Place the prepared welcoming cabbage and young radish in a large bowl. Sprinkle the coarse sea salt evenly over the vegetables. Let them salt for about 20-30 minutes, flipping them halfway through. It’s crucial to let them wilt until softened.
Step 4
To make the glutinous rice paste, combine the glutinous rice flour and 2 cups of water in a pot. Cook over low heat, stirring constantly to prevent lumps, until it thickens. Once thickened, remove from heat and let it cool completely. In a separate bowl, combine the gochugaru, anchovy fish sauce, minced garlic, and chopped scallion. Add the cooled glutinous rice paste and mix well to create the seasoning paste.
Step 5
Rinse the salted welcoming cabbage and young radish 2-3 times under running water to remove excess salt. Drain them thoroughly in a colander. Properly draining the water is key to preventing the kimchi from becoming mushy and ensuring it stays crisp.
Step 6
Wash the Cheongyang peppers, remove the stems, and then deseed them. Finely chop the peppers. Removing the seeds will help control the spiciness of the kimchi. (If you prefer it spicier, you can leave the seeds in.)
Step 7
Add the drained welcoming cabbage and young radish to a kimchi container or a large bowl. Add the prepared seasoning paste and chopped Cheongyang peppers. Gently mix everything together. Avoid vigorous mixing, as this can mash the vegetables and compromise their crispness.
Step 8
You can enjoy the kimchi immediately, or let it ferment at room temperature for about half a day before refrigerating. Refrigeration will allow the flavors to deepen further. The kimchi will develop a richer taste as it ferments.
