Category: Appetizer Recipes, Side-Dish Recipes, Vegetarian Dishes
Cuisine: Korean Cuisine
Cooking Method: Marinating
Yields:
8 Servings
Difficulty: Medium
Prep Time: 1 Hr
Cook Time:
15 Mins
Total Time:
1 Hr 15 Mins
When it comes to Korean cuisine, Kimchi, the Korean-style pickled radish, undoubtedly stands out as one of the most representative delicacies. This traditional dish, with its perfect blend of colors, aromas, and flavors, is not only beloved within Korea but also widely known throughout the world.
Ingredients
Adjust Servings
Instructions
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Wash the radish thoroughly and peel off the skin. Cut the radish into bite-sized cubes.
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Place the radish in a large bowl and sprinkle 2 tablespoons of salt over it. Mix thoroughly, making sure all the radish pieces are evenly coated with salt. Allow it to sit for approximately 1 hour to extract excess water.
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Blend the onion, apple and garlic with the fish sauce in a blender.
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Rinse the radish under cold water to remove the salt. Drain and set aside.
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In another bowl, mix 2 tablespoons (36g) of salt, grated ginger, Korean red pepper flakes, and sugar. Add the onion and apple mixture into the bowl, and stir thoroughly to form a paste.
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Add the radish and chopped green onions to the paste and mix until all the radish pieces are coated with the seasoning.
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Transfer the radish kimchi into a clean glass jar or airtight container. Close the jar or container tightly and let it ferment at room temperature for 1 day. Then, refrigerate it to slow down the fermentation process.
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After a few days, the radish kimchi will develop a tangy and slightly spicy flavor. It can be served as a side dish or used as a condiment in various dishes.
