Radish Kimchi
Recipe GLPRda2fff1e89ba31
This vibrant Korean radish kimchi features tender daikon and Napa cabbage cubes infused with the bold, spicy flavors of gochugaru chile powder, fresh garlic, ginger, and aromatic Korean watercress. The salted shrimp adds an umami depth that completes the complex flavor profile. Traditionally served as a condiment or side dish, this fermented preserve develops increasingly rich flavors as it ages, making it a staple accompaniment to Korean meals.
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Ingredients
4 lb. daikon radishes, peeled and cut into 1-inch cubes
1 lb. Napa cabbage (firm inner leaves only), cut into 1-inch cubes
2 tbsp. kosher salt
1 1/2 cups roughly chopped trimmed Korean watercress
1/3 cup sugar
1/4 cup Korean chile powder (gochugaru)
2 tbsp. finely chopped Korean salted shrimp
2 tsp. distilled white vinegar
6 cloves garlic, finely chopped
5 scallions, white and light green parts only, cut into 1-inch lengths
1-inch piece ginger, peeled and grated
Directions
Combine the cubed daikon radishes and Napa cabbage in a large bowl. Sprinkle with kosher salt and toss well to coat all pieces evenly. Let sit for 10 minutes to allow the vegetables to release their liquid.
In a small bowl, whisk together the sugar, Korean chile powder, finely chopped Korean salted shrimp, and distilled white vinegar to form a spice paste.
Add the grated ginger and finely chopped garlic to the spice paste and stir until fully combined.
Pour the spice paste over the salted vegetables and gently toss to coat everything evenly.
Add the Korean watercress and scallion pieces to the mixture and fold gently until all ingredients are well distributed.
Transfer the kimchi to a clean glass jar or container, pressing down gently so the vegetables are submerged in their own juices. Seal and refrigerate. The kimchi will keep for several weeks and develops deeper, more complex flavors as it ferments.
