Diced white radish kimchi

Name: Diced white radish kimchi
Yield: Serves 4
Cuisine: Korean
Ingredients: 22.5 ml/4½ tsp light muscovado (brown) sugar; 5 ml/1 tsp fresh root ginger, peeled and finely chopped; 3 spring onions (scallions), finely sliced; ¼ onion, finely chopped; 5 ml/1 tsp Thai fish sauce; 15 ml/1 tbsp sea salt; 1 garlic clove, crushed; 75 ml/5 tbsp Korean chilli powder; 1.5 kg/3½ lb Chinese white radish, peeled; 5 ml/1 tsp sugar; 225 g/8 oz/2 cups coarse sea salt

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

1.5 kg/3½ lb Chinese white radish, peeled
225 g/8

Asia
Korea
Side dish
Pescatarian
Spicy
Autumn
Gluten-free
Street Food

Method

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.
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.</

Ingredients

Method

Photos