Mooli Kimchi

Name: Mooli Kimchi
Yield: 1.5-litre/2½-pint Jar
Ingredients: 30 g/2 tbsp grated fresh ginger root; 30 ml/2 tbsp tamari; small bunch of spring onions/scallions; 5 garlic cloves, chopped finely; 30 g/2 tbsp of either fresh chopped red chilli or dried Korean chilli powder (Gochuraku); 30 g/2 tbsp of either fresh chopped red chilli or dried Korean chilli powder (Gochuraku); 30 g/2 tbsp coconut sugar; 30 g/2 tbsp of either fresh chopped red chilli or dried Korean chilli powder (Gochuraku); 15 g/1 tbsp sesame seeds (optional); 5 ml/1 tsp toasted sesame oil (optional); 1 kg/2¼ lb mooli, daikon or Korean radish; small bunch of spring onions/scallions; 1 kg/2¼ lb mooli, daikon or Korean radish; 1 kg/2¼ lb mooli, daikon or Korean radish; 30 g/2 tbsp good-quality salt; 600 ml/1 pint filtered water

Preparation info

1.5 litre
Jar

Difficulty
Easy

Appears in

Fermentation

By Asa Simonsson

Published 2019

About

Mooli or daikon radish is high in prebiotics and lends itself beautifully to a successful ferment. This recipe is an adaptation of a Korean kimchi called Kkakdugi; traditionally a Korean radish rather than mooli is used but they are very similar so any could be used successfully. I prefer to prepare the mooli by slicing it thinly on a mandoline but you could also cut it into small cubes.

Ingredients

Preserve
Side dish
Gluten-free
Vegan
Spicy

Ingredients

Method