Cubed Radish Kimchi is a delightful and easy-to-make Korean side dish that adds a burst of spicy and tangy flavors to your meals. Made with crisp radish cubes, this kimchi is a perfect balance of heat and freshness, creating a vibrant accompaniment to various dishes.
Ingredients:
- 600g radish, cubed
- 2 teaspoons salt
- 2 teaspoons sugar
Kimchi Seasoning:
- 15ml fish sauce
- 30g Korean hot pepper flakes (gochugaru)
- 1 stalk of green onions, chopped
- 3-4 garlic cloves, minced
- 0.5 teaspoon minced ginger
Instructions:
1. Peel and cube the radish into bite-sized pieces.
2. In a mixing bowl, toss the cubed radish with salt and sugar.
3. Allow the radish to sit for 30 minutes to release water. After 30 minutes, save 1/3 of the released juice.
4. In a separate bowl, combine the fish sauce, Korean hot pepper flakes (gochugaru), chopped green onions, minced garlic cloves, and minced ginger.
5. Add the saved 1/3 of the radish juice to the kimchi seasoning mixture and stir well.
6. Add the seasoned radish cubes to the kimchi seasoning mixture and mix until the radish is evenly coated.
7. Carefully transfer the seasoned radish mixture into a clean glass jar.
8. Press down on the radish to remove any air bubbles and ensure it's tightly packed in the jar.
9. Leave the jar at room temperature for a day or two to kickstart the fermentation process. After that, store it in the refrigerator.
10. Once the radish kimchi has fermented to your liking, it's ready to be served as a flavorful side dish.
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