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

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

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.</