Radish kimchi
10 servings
30 minutes
Radish kimchi is a traditional Korean fermented dish filled with vibrant flavors and aromas. This recipe originates from ancient methods of preserving vegetables, allowing the enjoyment of fresh produce even in cold months. Spicy chili pepper, ginger, and garlic add zest, while shrimp and fish sauce enhance the umami flavor depth. Daikon's crunchiness absorbs rich spicy aromas, creating a harmonious blend with herbs and spices. The dish pairs excellently with rice and meat or vegetable appetizers, adding spiciness and freshness to any table. Kimchi is not only delicious but also beneficial due to the fermentation process that enhances its probiotic properties. This recipe is a true celebration of Korean gastronomy, bringing warmth and richness of traditional flavors.
1
Cut the cleaned daikon into large cubes, 2 centimeters on each side. Rinse thoroughly and place in a deep dish. Evenly distribute the following ingredients: chili pepper, grated ginger, and garlic. Mix using a wooden utensil.
- Daikon radish: 600 g
- Chili powder: 20 g
- Grated ginger: 5 g
- Garlic: 16 g
2
Onions and shrimp should be chopped very finely. Greens, specifically shallots and green onions, are sliced. The size of the cut is chosen to taste. Horseradish leaves are chopped into very thin strips. For this, the leaf is rolled and cut with a knife, with cuts no thicker than 1-2 millimeters.
- Onion: 30 g
- Peeled shrimp: 1 piece
- Shallot: 20 g
- Spring onion: 1 stem
- Horseradish leaves: 40 g
3
Salt, sugar, fish sauce, chopped greens, onion, and shrimp are added to the daikon. Everything is mixed thoroughly and left at room temperature for 24 hours.
- Salt: 4 g
- Sugar: 8 g
- Fish sauce: 15 ml
- Shallot: 20 g
- Onion: 30 g
- Spring onion: 1 stem
- Peeled shrimp: 1 piece
