Diced white radish kimchi

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

White radish kimchi is traditionally eaten as the autumn evenings start to draw in, with a spiciness that fortifies against the cold. The pungent aromas and tangy flavours make this one of the most popular kimchi varieties.


  • 1.5 kg/ lb Chinese white radish, peeled
  • 225 g/8


  1. Cut the radish into 2cm/¾in cubes. Place in a bowl and coat with the sea salt. Leave for 2 hours, draining off any water that collects at the bottom of the bowl.
  2. Combine all the ingredients for the seasoning and mix well with the salted radish. Place the radish in an airtight container and seal. Leave at room temperature for 24 hours and chill before serving.</