Refreshing and Revitalizing Sliced Radish Kimchi
Sliced Radish Kimchi: A Natural Digestive Aid to Refresh Your Palate
Radishes are a fantastic ingredient, especially when you’ve overeaten or feel indigestion. Instead of the usual cubed Kkakdugi, I tried slicing the radish thinly (nabak-style) for a change. This method not only allows the kimchi to ferment faster but also offers a wonderfully crisp texture and a clear, refreshing taste that clears up any stuffiness. Enjoy this revitalizing radish kimchi!
Radish Brining Ingredients- 2/3 Korean radish (approx. 500-600g)
- 2 Tbsp coarse sea salt
- 1 Tbsp sugar
Sweet Rice Paste- 1 Tbsp sweet rice flour
- 70ml water
Seasoning Ingredients- 1/4 pear (medium size)
- 1/3 onion (medium size)
- 6 cloves garlic, minced
- 1/2 Tbsp ginger syrup
- 1.5 Tbsp salted shrimp (including brine)
- 1 tsp salt (adjust to taste)
- 4 stalks scallions
- 3 Tbsp gochugaru (Korean chili flakes, fine grind)
- 1 Tbsp sweet rice flour
- 70ml water
Seasoning Ingredients- 1/4 pear (medium size)
- 1/3 onion (medium size)
- 6 cloves garlic, minced
- 1/2 Tbsp ginger syrup
- 1.5 Tbsp salted shrimp (including brine)
- 1 tsp salt (adjust to taste)
- 4 stalks scallions
- 3 Tbsp gochugaru (Korean chili flakes, fine grind)
Cooking Instructions
Step 1
First, wash the radish thoroughly to remove any dirt. Then, slice it into uniform, bite-sized pieces about 0.8cm thick. Slicing too thinly can reduce the crispness, while slicing too thickly might prevent the seasoning from penetrating well. Aim for a consistent, moderate thickness.
Step 2
Let’s make the sweet rice paste! In a pot, whisk together 70ml of cold water and 1 Tbsp of sweet rice flour until smooth. Place over medium-low heat and bring to a gentle boil. As soon as it starts to boil, remove from heat and stir continuously. The residual heat will thicken it slightly. Allow the paste to cool completely before use, as hot paste can alter the kimchi’s flavor.
Step 3
In a large bowl or container, place the sliced radish. Sprinkle evenly with 2 Tbsp of coarse sea salt and 1 Tbsp of sugar. Gently toss to coat. Let it brine for about 1 to 1.5 hours. This process draws out moisture, ensuring a crisp texture, and seasons the radish adequately.
Step 4
While the radish is brining, prepare the flavorful seasoning. In a blender, combine 1/4 pear, 1/3 onion, 6 minced garlic cloves, 1/2 Tbsp ginger syrup, and 1.5 Tbsp salted shrimp (along with its brine for extra umami). Blend until smooth.
Step 5
To the blended mixture, add 1 tsp of salt and 2 Tbsp of fine gochugaru. Mix well to create the base seasoning. (Feel free to adjust the amount of gochugaru according to your spice preference).
Step 6
After brining for at least 1 hour, drain the water from the radish. Do not rinse the radish. To evenly color the radish, add 1 Tbsp of gochugaru and gently toss to coat. This step enhances the visual appeal of the kimchi.
Step 7
Now, add all the prepared seasoning (from Step 4), the cooled sweet rice paste, and the radish to a large bowl. Gently mix everything together until well combined. Finally, add the 4 finely chopped scallions and toss lightly. This ensures the seasoning is evenly distributed.
Step 8
Transfer the finished radish kimchi into an airtight container. Let it ferment at room temperature for 1-2 days to develop its initial flavor, then store it in the refrigerator. The kimchi will continue to mature and become even more delicious over time. Enjoy!
