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Radish Kimchi

Steffi Mac
Radish kimchi goeswell with beef stews and soups, pork ribs, spicy crispy chicken, and the likes.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 1 Bowl
Calories 23 kcal

Equipment

  • Peeler
  • Mixer-Blender
  • Microwave
  • Glass Jar

Ingredients
  

Main

  • 1 Kg White Radish
  • 3 Stalks Green Onions
  • 2 tbsp Salt
  • 3 tbsp Brown Sugar

Base

  • 1 tbsp Red chili flakes
  • Brown Onion Paste
  • Garlic Minced
  • Ginger Minced
  • Rice Porridge

Instructions
 

  • Thoroughly wash and peel the white radish. Cut it into evenly sized squares (they can be big or small depending on how you like them). 
  • Add salt and sugar to the radishes and leave them for an hour at room temperature.
  • Mix all the base ingredients. You can blend them in a mixer for a smoother consistency. 
  •  For the rice porridge: Mix rice flour with some water, microwave for a minute, and mix it quickly. 
  • Wash the radish cubes thoroughly with ice-cold water. Do it several times. 
  • Add the radish pieces to the base.
  • Add the chopped green onion stalks.
  • Mix thoroughly.
  • Leave the radish kimchi at room temperature for 24 hours.
  • Take a glass jar and add the kimchi to it. 
  • Refrigerate and consume when desired.

Video

Notes

The sweet crunchiness of the radishes works as a cooling agent for hot meats. You can also add apples or pears to this mix.