Quick Fermented Radish Kimchi
This Quick Fermented Radish Kimchi offers a refreshing and spicy twist to traditional kimchi, using crisp daikon radishes with a kick of gochugaru. Perfect for those who want a speedy preparation without sacrificing authentic Korean flavors.
Prep time: 30 minutesCook time: 2 minutesServes: 6
Ingredients
1 large daikon radish (about 1 lb)
1/4 cup kosher salt
2 tablespoons sugar
4 cloves garlic, minced
1-inch piece ginger, grated
1 tablespoon fish sauce
3 tablespoons Korean red pepper flakes (gochugaru)
2 scallions, chopped
1 tablespoon sesame seeds
Instructions
1. Peel and cut the daikon radish into bite-sized pieces, about 1-inch cubes.
2. In a large bowl, sprinkle the daikon with kosher salt and sugar. Toss well to coat evenly and let sit for 30 minutes to draw out moisture.
3. Rinse the radish under cold water to remove excess salt and sugar. Drain and pat dry with a clean kitchen towel.
4. In a separate bowl, combine minced garlic, grated ginger, fish sauce, and gochugaru. Mix into a paste.
5. Add the radish pieces to the paste, ensuring each piece is well coated.
6. Stir in the chopped scallions and sesame seeds, mixing thoroughly.
7. Transfer the kimchi into a clean, airtight jar, pressing down to remove air pockets.
8. Leave the jar at room temperature for 1-2 days until it reaches your desired level of fermentation.
9. Once fermented, store the kimchi in the refrigerator to slow down fermentation.
Storage
Store in an airtight container in the refrigerator for up to 2 weeks.
Reheating
Consume directly from the refrigerator for a fresh taste or let it sit at room temperature for 30 minutes for a slight warmth.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
