Radish Kimchi Recipe
A pleasantly crunchy and spicy fermented kimchi, rich in probiotics, is ideal as a side dish for Korean or other Asian cuisine.
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Instructions
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Dissolve salt in water in a measuring cup, then stir in fish or soy sauce to create the brine.
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Prepare radishes by trimming ends and julienning them into matchstick pieces or 1/8-inch rounds.
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Toss radishes, cabbage, onion, garlic, ginger, and pepper flakes in a large bowl, then pack the mixture into clean pint-size mason jars.
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Pour the brine over the vegetables, leaving 1/4-inch headspace; press vegetables to submerge them and release air bubbles.
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If vegetables float, weigh them down; otherwise, cover jars loosely with lids.
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Place jars on a plate and ferment at room temperature for 2 to 2.5 days until bubbles appear.
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After 2 days, transfer jars to the refrigerator door for continued slow fermentation.
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The kimchi is ready in 1-2 weeks; for storage exceeding one month, move it to a cooler refrigerator shelf.