Crispy Fall Radish Kimchi (Altarimukimchi)
Delicious Kimchi Made with Seasonal Altarimoo
Embrace the abundant fall season by making a flavorful kimchi with fresh altarimoo. Enjoy a richer meal with this homemade kimchi.
Main Ingredients- 1 bunch Altarimoo (choose fresh and crisp radishes)
- 1 cup coarse sea salt (for salting the radishes)
- A handful of chives (about 50g, adds a fragrant touch when mixed)
- 1/4 onion (to be blended into the seasoning for umami)
- 1/4 apple (adds sweetness and fruitiness)
- 5 dried chili peppers (for color and mild spiciness)
Seasoning Ingredients- 5 Tbsp fish sauce (e.g., anchovy sauce, for depth and flavor)
- 3 Tbsp salted shrimp (minced finely)
- 8 Tbsp red pepper flakes (adjust to your spice preference)
- 3 Tbsp plum extract (for natural sweetness and aroma)
- 3 Tbsp sugar (add more if you prefer sweeter kimchi)
- 1 Tbsp ginger powder (or 1/2 Tbsp minced ginger, for removing odor and enhancing flavor)
- 3 Tbsp minced garlic (freshly minced garlic is recommended)
- 1 Tbsp cooked rice (acts as a binder for the seasoning)
- 5 Tbsp fish sauce (e.g., anchovy sauce, for depth and flavor)
- 3 Tbsp salted shrimp (minced finely)
- 8 Tbsp red pepper flakes (adjust to your spice preference)
- 3 Tbsp plum extract (for natural sweetness and aroma)
- 3 Tbsp sugar (add more if you prefer sweeter kimchi)
- 1 Tbsp ginger powder (or 1/2 Tbsp minced ginger, for removing odor and enhancing flavor)
- 3 Tbsp minced garlic (freshly minced garlic is recommended)
- 1 Tbsp cooked rice (acts as a binder for the seasoning)
Cooking Instructions
Step 1
First, trim any wilted outer leaves of the altarimoo. Thoroughly wash away any dirt from the roots under running water. Pay special attention to the root area, as it can hold a lot of soil.
Step 2
Cut the cleaned altarimoo into bite-sized pieces, about 5-7 cm long. Adjust the length based on the thickness of the radish; pieces that are too long can be difficult to mix or eat later.
Step 3
Chop the thoroughly washed chives into approximately 2-3 cm lengths. Cutting them to a similar size as the radish pieces will help the seasoning mix evenly.
Step 4
Place the cut altarimoo in a large bowl. Sprinkle evenly with 1 cup of coarse sea salt. Gently toss to coat and let it salt for about 1 hour, turning it once halfway through for even salting. The radishes should become slightly softened and wilted.
Step 5
Rinse the salted altarimoo thoroughly under cold running water 3-4 times to remove excess salt. Drain well in a colander. Excess water can make the kimchi watery and less flavorful.
Step 6
Now, let’s make the delicious seasoning paste. In a blender, combine 1/4 apple, 1/4 onion, 5 dried chili peppers, 5 Tbsp fish sauce, 3 Tbsp minced salted shrimp, 8 Tbsp red pepper flakes, 3 Tbsp plum extract, 3 Tbsp sugar, 1 Tbsp ginger powder, 3 Tbsp minced garlic, and 1 Tbsp cooked rice. Blend until smooth and well combined.
Step 7
Add the chopped chives to the bowl with the drained altarimoo. Pour all the prepared seasoning paste over the radishes and chives. Gently mix with your hands, ensuring the seasoning coats everything evenly. Don’t worry if the seasoning looks a bit excessive at first; the radishes will release liquid over time, making the consistency just right.
