Crispy and Delicious Bottlegourd Kimchi (Altari-mu Kimchi)
How to Make Delicious Bottlegourd Kimchi with Homegrown Altari Radishes
There’s a special joy in eating fresh vegetables from your own garden. Having started gardening as a new challenge in life, I’ve discovered the immense pleasure of cultivating, sowing, tending, and harvesting. The altarim (bottlegourd radishes) I planted in late August have grown beautifully, and now it’s time to make kimchi! This kimchi will be wonderfully crisp and flavorful. Once it ferments and turns a bit sour, it’s the perfect bite to enjoy with a bowl of ramen. Today, I’m delighted to share this recipe with you all!
Main Ingredients- 1kg Altari Radishes (Choose fresh, leafy ones)
Seasoning Ingredients- 1 cup Gochugaru (Korean chili flakes – adjust to your spice preference)
- 3 Tbsp Fish Sauce (for umami)
- 2 Tbsp Saeujeot (fermented shrimp, finely minced)
- 2 Tbsp Minced Garlic (using fresh garlic enhances the flavor)
- 1 tsp Grated Ginger
- 1 Tbsp Sugar (to balance sweetness or add depth of flavor)
Brining Ingredients- 1 liter Water
- 1/4 cup Coarse Salt (for brining the radishes)
- 1 cup Gochugaru (Korean chili flakes – adjust to your spice preference)
- 3 Tbsp Fish Sauce (for umami)
- 2 Tbsp Saeujeot (fermented shrimp, finely minced)
- 2 Tbsp Minced Garlic (using fresh garlic enhances the flavor)
- 1 tsp Grated Ginger
- 1 Tbsp Sugar (to balance sweetness or add depth of flavor)
Brining Ingredients- 1 liter Water
- 1/4 cup Coarse Salt (for brining the radishes)
Cooking Instructions
Step 1
Let’s start with the brine, the foundation of great kimchi! In a liter of water, dissolve 1/4 cup of coarse salt completely. This is the first step towards making clean and delicious kimchi.
Step 2
Submerge the trimmed altari radishes in the prepared brine. Let them brine for about 1 hour to maintain a crisp texture. After the hour, flip the radishes and brine for another 30 minutes. This ensures even brining and leads to more delicious kimchi.
Step 3
Rinse the well-brined altari radishes thoroughly under running water 2-3 times. This removes any residual dirt or impurities. After rinsing, place them in a colander to drain the water completely. Properly drained radishes prevent the kimchi from becoming watery and allow the seasoning to penetrate better.
Step 4
Now it’s time to mix the seasonings that will define the kimchi’s flavor! To the drained altari radishes, add the gochugaru, fish sauce, saeujeot, minced garlic, grated ginger, and sugar. Gently mix everything together, ensuring the seasoning coats every part of the radishes, from the roots to the leaves. Continue mixing until the color is beautifully vibrant.
Step 5
Transfer the well-mixed altari kimchi into a kimchi container. While it’s delicious to eat right away, allowing it to ferment at room temperature for 1-2 days before refrigerating will develop a deeper flavor. I prefer a slightly sour taste, so I let it sit out for an extra day before refrigerating. The aroma of fermentation is already making my mouth water!
Step 6
Voila! Your crisp and flavorful altari kimchi is ready. It’s refreshing when freshly made, but its deep, spicy flavor is truly exceptional once it ferments. Served atop a bowl of hot rice, it’s absolutely divine! Give this recipe a try and make your own delicious altari kimchi!
