How to Make Young Radish Kimchi

Last Updated: June 15, 2020

Kimchi is a traditional Korean side dish made of salted and fermented vegetables. While they are usually made with cabbages, this wikiHow will introduce to you kimchi that is made with young radishes. Young radish kimchi is a very popular side dish in Korea, especially during summertime. Since this type of kimchi is not as well known, you might have some difficulties purchasing it. Therefore, you can try making it on your own at home with this recipe.

Ingredients

1 lb. of young radish
1 white onion
1/2 of fuji apple
12 cloves of garlic
1T of flour
3T of sugar
14T of salt
5 oz. of chili powder
3 oz. of fish sauce

Part 1

Part 1 of 6:
Making the Flour Paste

1
Put 10 ounces of water and 1 tablespoon of flour into a pot.
2
Continuously stir it with a spatula over medium heat until it boils.
3
Let it cool. Once it boils, turn down the heat and cool it down.

Part 2

Part 2 of 6:
Preparing the Radish

1
Grab the radish and cut it into 2 to 3 pieces each.
2
Wash the cut radish in flowing water.
3
Grab about a quarter of the washed radish and put it in a separate bowl.
4
Add 3 and ½ tablespoons of salt to the bowl.
5
Repeat this procedure three more times and leave it for around an hour.
6
Wash the radishes in flowing water.
7
Remove the water from the radishes by placing them on a sieve for around 30 minutes.

Part 3

Part 3 of 6:
Making the Sauce

1
Cut ½ of the white onion into pieces.
2
Cut ½ of the fuji apple into pieces.
3
Put the cut onion and apple into a blender with 12 cloves of garlic and 3 ounces of water and blend them together.

Part 4

Part 4 of 6:
Preparing the Cut Onion

1
Cut the other half of the white onion into slices.

Part 5

Part 5 of 6:
Mixing the Ingredients Together

1
Put the flour paste and the sauce in a mixing bowl.
2
Put 5 ounces of chili powder, 3 ounces of fish sauce, and 3 tablespoons of sugar in the mixing bowl.
3
Mix them thoroughly.
4
Put the radishes and the cut onion in the mixing bowl.
5
Mix them with the other ingredients.

Part 6

Part 6 of 6:
Aging the Kimchi

1
Leave the finished kimchi at room temperature for about two days. When you start o smell it fermenting, place and store it in the fridge.

Warnings

Depending on how good you are at eating spicy foods, this recipe might be a little too spicy for you to handle. If that is the case, add a less chili powder to the sauce.

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When preparing the radishes, if you see any leaves with a darker color, make sure to cut them off.

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