Kimchi Radish Pickle
- Total Time
- 45 minutes plus overnight pickling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1¾pounds radishes (a mix of different types, if possible)
- 1½tablespoons coarse kosher salt
- 2tablespoons Korean chile flakes (not powder)
- 1inch-long piece of fresh ginger root, peeled and grated
- 1large garlic clove, minced or grated
- 3anchovy fillets (optional)
- ½teaspoon sugar
Nutritional analysis per serving (8 servings)
27 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 244 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Scrub radishes well with a vegetable brush under cool running water. If using thick-skinned radishes such as watermelon, peel away any hairy or brown spots (you can either leave the rest of the skin on or peel radishes completely). If using small table radishes (usually red, purple, pink or white), trim away roots and most of the green stems, leaving ⅛ inch on top. Halve or quarter smaller radishes; cut larger radishes into bite-size wedges.
- Step 2
Place radishes in a bowl and toss with salt. Let rest for 20 minutes. Drain radishes in a colander set over a bowl, reserving brined juices. Rinse radishes quickly, then shake them to remove excess water.
- Step 3
Prepare the chile paste: In a large bowl, stir together ¼ cup water with chile flakes, ginger, garlic, anchovies (if using) and sugar. Add drained radishes and mix well to coat with paste. Pack into a 1-quart jar (or 2 smaller jars), then pour the reserved brine into the bowl with the chile paste residue, swish it around to capture leftover seasonings, and pour brine into jar (the liquid will not cover the radishes). Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.
Private Notes
Comments
This is hilarious. No one here seems to know what this kimchi is supposed to look like, including the writer and the photographer. On the sodium intake below, kimchi is a side dish, NOT a la carte! It could be interesting try this, but care to call it for what it is: fusion/korean 'style' instead of labeling it 'Korean'? The radishes featured in the picture will give it a very different taste and texture from the Korean radishes. There should be a note on the ingredients and the dish.
It isn't just the type of radish at issue. Maybe Jackie Nobles had a bitter pickle b/c of lack of sugar in this recipe. After reading reviews, I looked at other radish kimchi recipes on web--tossed daikon with equal parts salt & sugar...one even added a couple of tablespoons of milk at the end to help fermentation along.
See if you can find a Korean grocery store -- where you'll find Korean red chili flakes in kilogram or half-kilo bags. It's a bright red, paprika-scented chili, not terribly hot (per unit weight) as chilis go -- but Koreans use it in heroic quantities, or perhaps demonic -- depending on your attitude to hot.
Just FYI I tried this with turnips and it came out well
Made this a few times now and it’s really good. (Did not use the fish sauce.) I’m aware this recipe is not authentic. I’ve made traditional radish kimchi before and it, too, is delicious. But I get a lot of French radishes from my CSA, and it’s nice to be able to use them up in this fashion. Everyone in my family devours these.
Got Korean radishes (not daikon) at the local Asian market. Much better. and the flaked Korean chile. Excellent.