Radish Kimchi
Recipe GLPR7da91210f90ca6
A vibrant Korean fermented condiment made with crisp daikon radishes, Napa cabbage, and Korean watercress, seasoned with gochugaru (Korean red chile powder), garlic, ginger, and salted shrimp for an umami-rich, spicy-tangy flavor. This uncooked fermented kimchi develops complex flavors as it sits and is perfect as a side dish or flavor accent.
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Ingredients
4 lbs. daikon radishes, peeled and cut into 1-inch cubes
1 lb. Napa cabbage (firm inner leaves only), cut into 1-inch cubes
2 tablespoons kosher salt
1½ cups roughly chopped trimmed Korean watercress
⅓ cup sugar
¼ cup Korean red chile powder (gochugaru)
2 tablespoons finely chopped Korean salted shrimp
2 teaspoons distilled white vinegar
6 cloves garlic, finely chopped
5 scallions, white and light green parts only, cut into 1-inch lengths
1 inch piece fresh ginger, peeled and grated
Directions
In a large bowl, combine the cubed daikon radishes and Napa cabbage. Sprinkle with kosher salt and toss well to distribute evenly. Let the vegetables sit for 10 minutes to release their juices and soften slightly.
While the vegetables rest, prepare the seasoning paste. In a medium bowl, whisk together the sugar, Korean red chile powder, chopped Korean salted shrimp, distilled white vinegar, finely chopped garlic, and grated ginger until fully combined.
Add the Korean watercress and scallion pieces to the seasoning paste and mix thoroughly to coat all ingredients.
Pour the seasoning mixture over the salted vegetables and toss well, making sure every piece is thoroughly coated with the spiced paste.
Transfer the radish kimchi to a clean glass jar or container. Press down gently to pack the vegetables, ensuring the juices rise and cover the ingredients. Cover with a lid and allow to ferment at room temperature for at least 1 day before serving, though flavors deepen over several days. Refrigerate after opening to slow fermentation.
