Super-Simple Young Radish Kimchi

Ingredients

• 1 kg young radishes (1 bunch)
• 1 L cold water (for salting the young radishes)
• 45 g fine salt (3 heaping tbsp, for salting)
• 30 g glutinous rice flour
• 0.75 cup water (for the glutinous rice paste)
• 110 g Korean red pepper powder (based on a 200 ml cup)
• 1 tbsp minced garlic
• 2 g ground ginger (about 1/3 tbsp)
• 1 tbsp fine salt (for the seasoning)
• 10 g seasoned salt (for the seasoning)
• 5 g sugar
• 4.5 cup purified water (for the seasoning)
• 8 g anchovy fish sauce

Steps

1. 1

   Rinse the roots of the young radishes first. Scrape the roots to peel them, and if trimming the area where the roots meet the stems is troublesome, cut off that section.

2. 2

   Halve any thick roots, then cut the young radishes into pinky-finger-sized pieces.

3. 3

   Soak the cut young radishes in cold water for 20 minutes, then rinse them 2–3 times.

4. 4

   Dissolve 45 g of the salting salt in 1 L of cold water.

5. 5

   Place the young radishes in the brine and salt them for 1 hour 30 minutes. Turn them over once every 20 minutes so they salt evenly.

6. 6

   In a small saucepan, combine the glutinous rice flour and 150 ml of water. Cook over medium-low heat for 2–3 minutes, stirring, to make the glutinous rice paste.

7. 7

   In a bowl, combine the red pepper powder, minced garlic, ground ginger, seasoning salt, seasoned salt, and sugar.

8. 8

   Add 2/3 of the prepared glutinous rice paste.

9. 9

   Add 900 ml of purified water and the anchovy fish sauce, then mix the seasoning thoroughly.

10. 10

    Rinse the salted young radishes 2–3 times in cold water.

11. 11

    Place the young radishes in a colander and drain for 30 minutes.

12. 12

    Put the drained young radishes in an airtight container and pour the seasoning evenly over them.

13. 13

    In hot weather, leave it at room temperature for 4 hours; in cold weather, leave it at room temperature for 12 hours.

14. 14

    Mix the young radishes and seasoning in the container once, turning the contents from top to bottom.

15. 15

    Refrigerate for 2–3 days, then serve as a side dish, mix with rice, or use it to make young radish spicy mixed noodles.

Notes

The instructions specify using only 2/3 of the glutinous rice paste in the seasoning. The video does not explain how to use the remaining paste. It recommends enjoying the kimchi after refrigeration as a side dish, in mixed rice, or in young radish spicy mixed noodles.

Nutrition per serving

• side dish
• kimchi
• vegetarian
• vegan
• fermented
• pickled
• Korean cuisine