Quick Fermented Radish Kimchi

🕒 Prep: 30 min
🔥 Cook: 2 min
🍽 Serves: 8

Quick Fermented Radish Kimchi is your go-to recipe for creating a tangy, spicy side dish that's packed with flavor. This version is perfect for those who love a bit of crunch and a lot of zest without the lengthy wait of traditional fermentation. Let's dive into this savory kimchi adventure!

Why You'll Love This Recipe

  • Quick fermentation makes it ready to enjoy in just a couple of days.
  • Packs a punch of flavor balanced with a delightful crunch.
  • Easy to prepare with straightforward ingredients.
  • Perfect for spicing up any meal or snack.

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

Ingredients Explained

Daikon radish is the star, providing a crisp texture and mild flavor that soaks up the spicy, tangy brine beautifully. Kosher salt and sugar work together to draw out moisture from the radish, kickstarting the fermentation process. Garlic and ginger add depth and warmth, essential for that classic kimchi flavor. Fish sauce lends an umami richness, while Korean red pepper flakes (gochugaru) bring that iconic heat and vibrant color. Scallions add a fresh, oniony bite, and sesame seeds offer a nutty finish.

Tips & Tricks

  • Use a non-metallic bowl and utensils to avoid any reaction with the fermentation process.
  • If you prefer less heat, reduce the amount of gochugaru to suit your taste.
  • Always use clean utensils when scooping out your kimchi to avoid contamination.

Detailed Instructions

Start by peeling and chopping the daikon radish into 1-inch cubes. Aim for uniformity so they ferment evenly. In a large bowl, toss the radish with kosher salt and sugar, making sure every piece is well-coated. Let this mix sit for about 30 minutes to draw out excess moisture, which is crucial for both texture and fermentation.

Next, rinse the radish under cold water to wash away the excess salt and sugar. Drain it well and pat dry using a clean kitchen towel — you don’t want any extra water clinging on. Now, in a separate bowl, whip up a paste with minced garlic, grated ginger, fish sauce, and gochugaru. This will be your flavor bomb.

Combine the radish with this paste, ensuring every piece is generously coated. Stir in chopped scallions and sesame seeds, mixing until everything is evenly distributed. Transfer this spicy concoction into a clean, airtight jar. Press the mixture down to remove any air pockets — this helps with even fermentation.

Leave the jar at room temperature for 1 to 2 days. Taste it daily until it reaches that perfect tang you desire. Once satisfied, pop it into the refrigerator to slow down the fermentation and keep it fresh.

Simplified 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.

Serving Suggestions

Enjoy this kimchi as a vibrant side dish with grilled meats or fish. Toss it into fried rice for an instant flavor boost or layer it into sandwiches for a spicy kick. It’s also fantastic with scrambled eggs or stirred into soups for an extra depth of flavor.

Frequently Asked Questions

Can I use another type of radish?
Yes, but daikon is preferred for its texture and mild flavor. Other radishes might be more peppery or have a different crunch.
How long does the kimchi last?
Stored in the refrigerator, your kimchi can last several weeks, developing more flavor as it ages.

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