Refreshing Young Radish Kimchi
Summer Delicacy! Easy and Delicious Young Radish Kimchi Recipe (No Flour Paste)
Discover the secret to making a refreshing and crunchy young radish kimchi, even without using flour paste! This easy recipe is perfect for summer. Get ready for a flavor explosion that will make you want to eat more rice!
Main Ingredients for Young Radish Kimchi- 1 bunch young radish (approx. 2kg)
- 1 bunch baby napa cabbage (approx. 1.6kg)
- 1.5 onions
- 1 handful of green onions or scallions (approx. 100g)
- 100g red chili peppers (about 7-8 peppers)
- 3.5 Tbsp minced garlic (approx. 80g)
- 2 Tbsp salted shrimp
- 1 bowl cooked rice (approx. 200g)
- 600ml anchovy and kelp broth
- 120ml anchovy sauce
- 1 + 1/3 Tbsp coarse salt (for seasoning)
- 3 Tbsp plum syrup (or sugar)
- 300ml chili powder
Salting Ingredients- 300ml coarse salt
- 1000ml water
- 300ml coarse salt
- 1000ml water
Cooking Instructions
Step 1
First, prepare the young radish and baby napa cabbage. I bought them fresh from a traditional market. One bunch of young radish is about 2kg, and one bunch of baby napa cabbage is about 1.6kg (before trimming). For the baby napa cabbage, remove any yellowed leaves and trim the roots. If the pieces are large, cut them into 2-3 segments. While young radishes are edible down to the root these days, especially in summer, the roots can sometimes be bitter or spicy, so be mindful. For hotter weather, it’s best to trim the root parts. Trim off any yellowed leaves from the young radish and cut it into bite-sized pieces.
Step 2
After trimming, lightly rinse the young radish and baby napa cabbage. This helps the seasoning to penetrate better.
Step 3
Now, it’s time to salt the vegetables. In a large bowl, place a handful of young radish and baby napa cabbage. Sprinkle a small amount of coarse salt (300ml for salting) over them. Repeat this process, layering the vegetables and salt. Finally, dissolve the remaining salt in 1000ml of water and pour it evenly over the vegetables. This ensures the brine distributes effectively. Let them salt for about 40 minutes; for summer, 40 minutes is usually sufficient, while in spring or fall, you might need up to an hour. Midway through the salting process, gently toss the vegetables to ensure even salting.
Step 4
While the vegetables are salting, let’s make the delicious seasoning paste and toppings. In a blender, add half an onion and the red chili peppers (100g, about 7-8 peppers), roughly chopped. Add 2 Tbsp of salted shrimp, 80g of peeled garlic, 1 bowl of cooked rice (200g), and 600ml of anchovy and kelp broth. Blend until smooth. Adding cooked rice helps to create a refreshing broth and adds depth of flavor.
Step 5
Transfer the blended mixture to a clean bowl. Now, add 120ml of anchovy sauce, 1 + 1/3 Tbsp of coarse salt (for seasoning), 3 Tbsp of plum syrup (or sugar), and 300ml of chili powder. Mix everything thoroughly to create the seasoning paste. Remember, you can adjust the seasoning later to your preference after mixing.
Step 6
Let’s prepare the toppings to enhance the kimchi. Finely julienne one onion. Cut the green onions or scallions (100g) into about 2cm lengths. You can use scallions instead of green onions, and they are particularly affordable and tasty in the summer.
Step 7
After salting for 40 minutes, gently rinse the young radish and baby napa cabbage 2-3 times under cold running water until all dirt is removed. It’s important to wash them thoroughly to avoid any grit. Drain the washed vegetables in a colander for about 10-20 minutes. Thoroughly draining the water is crucial for maintaining a crisp texture and preventing the kimchi from becoming mushy.
Step 8
Place the drained young radish and baby napa cabbage in a large bowl. Add the julienned onion and chopped green onions (scallions) as toppings. Pour all the prepared seasoning paste over the vegetables. Gently mix everything together, being careful not to mash the vegetables, until they are well coated. This is your delicious young radish kimchi! Taste it and adjust the seasoning if needed – add more anchovy sauce for saltiness or sugar/plum syrup for sweetness. Transfer the kimchi to an airtight container. Let it ferment at room temperature for about a day until it starts to develop a fermented aroma, then store it in the kimchi refrigerator to enjoy chilled.
Step 9
This is the perfect time to enjoy young radish kimchi as it’s incredibly delicious right now! Try making this flavorful kimchi with fresh young radishes at home. Have a wonderful day!
