Imported from YouTube
Radish Dongchimi-Style Pickles Ready in One Day
A simple radish kimchi made by thinly slicing radish, salting it with garlic for one hour, then adding dried chili peppers and scallions and pouring over a light brine. In the video, it is left at room temperature for one day and described as developing a dongchimi-like flavor.
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Ingredients
- 2 kg Radish (Wash thoroughly, peel any dirty areas, and slice thinly.)
- 20 g Salt (For salting the radish; 1% of the radish's weight.)
- 4 Garlic (Slice thinly.)
- 2 Mild dried chili peppers (Cut them in half if you want the flavor to develop more quickly.)
- 100 g Scallions (Add half whole and finely chop the other half.)
- 3 L Water (An amount equal to 1.5 times the weight of the radish.)
- 30 g Salt (Dissolve in the water to make a 1% brine.)
Steps
- 1
Wash the radish thoroughly. If any dirty areas remain after washing, peel those parts.
- 2
Cut off the bottom of the radish so it sits securely on the cutting board and does not roll. Depending on its size, cut it in half, divide each piece into 4–6 portions, and then slice thinly.
- 3
Trim off the ends of the garlic and slice it thinly.
- 4
Place the thinly sliced radish and garlic in a kimchi container and sprinkle with 20 g of salt. Toss lightly by hand so the salt is distributed evenly.
- 5
Salt the radish for one hour. In the video, it is turned over once during this time; do not discard the liquid released after salting, as it will all be used.
- 6
Add two mild dried chili peppers to the salted radish. If you want the flavor to develop more quickly, cut the peppers in half before adding them.
- 7
Tie or shape half of the scallions and add them whole, placing them between the radish pieces so they do not move. Finely chop and add the remaining half.
- 8
In a separate container, combine 3 L of water and 30 g of salt. Stir until the salt dissolves to make a 1% brine.
- 9
Pour the brine into the kimchi container, adding any salt remaining at the bottom of the container as well. Make sure the radish is completely submerged in the brine.
- 10
If you have a pressing plate, use it to keep the radish submerged. If not, press it down with a plate or bowl so it does not float above the brine.
- 11
Close the lid and leave at room temperature for one day. In the video, it is tasted after approximately 24 hours.
Notes
The video recommends using a 6 L kimchi container for 2 kg of radish. Because this is a low-salt preparation, make sure the radish remains completely submerged and does not rise above the brine. In the video, it is left indoors during winter at approximately 25°C, as mentioned, and tasted after one day; it is also refrigerated after completion and tasted again after 3 weeks. Fermentation time and temperature at room temperature may vary depending on the environment.
Nutrition per serving
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