Crisp and Refreshing Young Radish and Crown Daisy Kimchi
How to Make Delicious Young Radish and Crown Daisy Kimchi Without a Raw Taste
I made kimchi because young radishes are affordable. Eating fresh kimchi after kimchi for New Year’s is incredibly delicious.
Ingredients
- 1 bunch of green onions (scallions), about 50g
- 1 medium onion
- 1 head of young radish (about 500g before trimming)
- 1 head of crown daisy (about 300g)
- Coarse sea salt, as needed
Seasoning Ingredients
- 14 red chili peppers (or 20g dried chili peppers)
- 10 Tbsp red chili flakes (Gochugaru, approx. 100g)
- 1 Tbsp salted shrimp (including liquid, approx. 15g)
- 10 Tbsp anchovy sauce (approx. 100ml)
- 2 Tbsp minced garlic (approx. 30g)
- 1/2 Tbsp minced ginger (approx. 5g)
- 2 Tbsp sugar (approx. 20g)
- A pinch of toasted sesame seeds (for garnish)
- 2 cups water (400ml)
- 1 Tbsp glutinous rice flour (approx. 10g)
- 14 red chili peppers (or 20g dried chili peppers)
- 10 Tbsp red chili flakes (Gochugaru, approx. 100g)
- 1 Tbsp salted shrimp (including liquid, approx. 15g)
- 10 Tbsp anchovy sauce (approx. 100ml)
- 2 Tbsp minced garlic (approx. 30g)
- 1/2 Tbsp minced ginger (approx. 5g)
- 2 Tbsp sugar (approx. 20g)
- A pinch of toasted sesame seeds (for garnish)
- 2 cups water (400ml)
- 1 Tbsp glutinous rice flour (approx. 10g)
Cooking Instructions
Step 1
First, let’s prepare the young radish. Gently scrape off any dirt from the root with a knife, remove any wilted leaves, and rinse thoroughly under running water. Cut them into manageable pieces, about 5cm (2 inches) long.
Step 2
If the young radish stems are thick, cut them in half lengthwise. This will help the salt penetrate better during the salting process. Only split the thicker parts.
Step 3
For the crown daisy, trim off the root ends and any yellow or damaged leaves. Cut them to the same length as the young radish.
Step 4
Place the prepared young radish and crown daisy in a large colander. It’s good to have a little moisture on them for salting. After placing them in the colander, sprinkle a little water over them.
Step 5
Now, let’s start the salting process. Sprinkle a handful of coarse sea salt evenly over the young radish and crown daisy in the colander. Make sure the salt reaches the stems. Layer the vegetables and salt them in this manner.
Step 6
Salt the vegetables with coarse sea salt for about 2 hours. In the middle of this time, toss them once or twice to ensure even salting. They are ready when the vegetables become pliable and bend easily without breaking.
Step 7
This is what the young radish and crown daisy look like after being salted for 2 hours. They should be nicely wilted and tender.
Step 8
Rinse the salted vegetables gently under cold running water 2-3 times. Be careful not to mash them; gently shake them to remove any remaining dirt or impurities, especially around the roots.
Step 9
Wash the green onions thoroughly and cut them into approximately 4-5cm (about 2 inches) pieces. This size will mix well with the kimchi seasoning.
Step 10
Peel the onion and slice it into thin julienne strips. Thin strips will incorporate better into the seasoning.
Step 11
Add the chopped green onions and julienned onion to the drained young radish and crown daisy. They are now ready to be mixed with the flavorful seasoning.
Step 12
Let’s make a glutinous rice paste and let it cool. In a pot, combine 2 cups (400ml) of water and 1 Tbsp of glutinous rice flour. Whisk well to dissolve, then cook over low heat, stirring constantly, until it thickens and boils. Once it boils, remove from heat and let it cool completely. The rice paste helps to thicken the kimchi and mellows the flavors.
Step 13
Roughly blend the red chili peppers in a blender. Avoid blending them too finely, as a slightly coarser texture provides a better mouthfeel. You can remove the seeds if you prefer less spiciness.
Step 14
In the blender, combine the roughly blended red chili peppers, salted shrimp, and the completely cooled glutinous rice paste. Blend them together until smooth. This creates a smooth base for the seasoning.
Step 15
Now, let’s make the delicious kimchi seasoning paste. In a bowl, combine the blended mixture from the blender, red chili flakes (Gochugaru), minced garlic, minced ginger, anchovy sauce, and sugar. Mix everything thoroughly until well combined.
Step 16
Pour the prepared seasoning paste over the young radish and crown daisy. Gently mix and coat the vegetables with the seasoning. Do not knead or mash the vegetables vigorously, as this can create a raw, grassy flavor (‘poot-nae’). Gently toss and fold them to distribute the seasoning evenly.
Step 17
Finally, sprinkle with toasted sesame seeds for a beautiful garnish. Your delicious young radish and crown daisy kimchi is ready! If it tastes a bit bland, adjust the seasoning with a little more anchovy sauce to your preference.
Step 18
Transfer the finished kimchi to an airtight container. Let it ferment at room temperature for about half a day, then refrigerate. It will develop a deeper flavor as it ferments.
Step 19
It’s incredibly delicious when mixed with warm barley rice right after making it! Enjoy this fresh and crisp kimchi.
