Description
Quick Radish Kimchi is a flavorful and easy-to-make Korean side dish featuring crunchy radishes fermented with chili flakes, garlic, and aromatic scallions. This recipe delivers the spicy, tangy taste of traditional kimchi without the lengthy fermentation time, making it perfect for a quick prep and a healthy, probiotic-rich addition to your meals.
Ingredients
Scale
Main Ingredients
- 2 pounds radishes, cut in half or quarters
- 2 tablespoons salt
- 1 tablespoon sugar
- 10 scallions, cut into 1-inch pieces
- 1/3 cup Gochugaru (chili flakes)
- 3 tablespoons chopped garlic
- 2 tablespoons ponzu or fish sauce
- 1-inch ginger, finely chopped
Instructions
- Salting the Radishes: Combine the radishes, salt, and sugar in a large bowl and let sit for at least 1 hour and up to 3 hours. This process helps to draw out excess moisture from the radishes and begins the fermentation process.
- Mixing the Seasonings: Add scallions, gochugaru (Korean chili flakes), chopped garlic, ponzu or fish sauce, and finely chopped ginger to the radishes. Mix thoroughly to ensure that all radishes are evenly coated with the spicy and flavorful seasoning.
- Packaging the Kimchi: Divide the prepared kimchi mixture between two glass jars. Packing it into jars helps in the fermentation process and makes it convenient for storage.
- Fermentation (Optional): You can eat the kimchi immediately for a fresh and crunchy taste or let the jars sit at room temperature on the counter for about two days to develop deeper flavors through fermentation.
- Storage: After fermentation, store the kimchi in the refrigerator. It can be kept for up to two months, allowing the flavors to mature and the kimchi to stay fresh.
Notes
- This recipe skips long fermentation times common in traditional kimchi, making it ideal for quick preparation.
- Ponzu or fish sauce can be used interchangeably to add umami flavor; substitute with soy sauce for a vegetarian version.
- Store kimchi in airtight glass jars to maintain freshness and allow proper fermentation.
- Adjust the quantity of gochugaru to control the spice level.
- Consume within two months for best taste and quality.
