Refreshing and Crunchy Young Radish and Leafy Radish Kimchi
How to Make Delicious Young Radish and Leafy Radish Kimchi
A refreshing and crunchy kimchi made with an abundance of young radish and leafy radish, perfect for spring and summer. Utilizing water-chili peppers creates a clean yet spicy flavor that is exceptional, especially when enjoyed fresh.
Main Ingredients- 3.9kg young radish
- 1.2kg leafy radish
- 1 handful of green onions
Sweet Rice Paste Ingredients- 600ml water
- 200ml sweet rice flour
- 1 piece of dried kelp (10x10cm)
- 600ml water
- 200ml sweet rice flour
- 1 piece of dried kelp (10x10cm)
Cooking Instructions
Step 1
First, prepare the young radish. Trim off any wilted leaves or dirt. Gently scrape the soil or debris from the root area with a knife until clean. Then, cut the young radish into manageable 3-4cm lengths. Cutting them into shorter pieces makes it easier for the seasoning to penetrate and for mixing.
Step 2
For the leafy radish, remove any yellow or wilted leaves. Trim the tougher stem parts to about 3-4cm in length. Cutting them too long can cause tangling when mixing, so aim for a consistent, manageable size.
Step 3
Rinse the prepared young radish and leafy radish 2-3 times in cold water until thoroughly clean. Sprinkle coarse sea salt evenly between the layers of the vegetables. Salting is crucial for softening the vegetables while maintaining their crispness.
Step 4
While the vegetables are salting, prepare the sweet rice paste. In a pot, combine 600ml of water and 200ml of sweet rice flour, whisking well to eliminate lumps. Add a 10x10cm piece of dried kelp and stir constantly over low heat until the mixture thickens to a smooth paste. Including kelp adds umami and depth to the kimchi brine. Once the paste simmers, remove the kelp and let it cool completely.
Step 5
Prepare the seasoning for spiciness and vibrant color. First, blend the peeled garlic until smooth in a blender. Then, remove the stems from the red chili peppers, cut them into 2-3 large pieces, and blend them with the garlic. It’s best if the chili peppers aren’t completely puréed; a little texture is desirable.
Step 6
To add natural sweetness to the kimchi, we’ll use fruit. While apples or onions are commonly used, today we’ll conveniently use 400ml of ‘Korean Pear Juice’ (a pre-made pear purée) for a rich flavor. Add this fruit base to the blender with the previously blended garlic and chili peppers, and blend until smooth.
Step 7
Now, let’s combine all the seasoning ingredients. Transfer the blended garlic, chili pepper, and pear mixture to a large bowl. Add the prepared sweet rice paste, red chili powder, salted shrimp, anchovy sauce, and sugar. Mix everything thoroughly with chopsticks or a spatula until well combined and no lumps remain. Let this seasoning mixture sit for about an hour to allow the chili powder to fully hydrate, which will deepen the flavor.
Step 8
Check the salted young radish and leafy radish. They are perfectly salted when they bend about 30% without breaking. Over-salting can make the kimchi too salty and tough, so be careful. Rinse the salted vegetables once in clean water to remove excess salt and drain them thoroughly. Ensuring the water is well-drained prevents the kimchi from becoming watery and aids in proper fermentation.
Step 9
Add the prepared seasoning and the washed green onions to the well-drained young radish and leafy radish. Mix gently, being careful not to mash the vegetables. Toss them softly until the seasoning is evenly coated on all the ingredients. Gentle handling ensures the vegetables remain crisp.
Step 10
Place the well-mixed kimchi into a container and press it down firmly. Removing as much air as possible helps keep it fresh for longer. Leave the kimchi at room temperature for about half a day to allow fermentation to begin, then store it in the kimchi refrigerator to enjoy cold. Adjust the room temperature resting time based on the weather; shorten it when it’s hot and lengthen it when it’s cold. Your delicious young radish and leafy radish kimchi is ready!
