Cabbage is the most popular kind, but kimchi can be made with every possible vegetable, in lots of interesting and tasty ways! I personally prefer kkakdugi because it’s so crunchy and has a slight natural sweetness from the radish itself. PLUS, it’s a little less messy and simpler to prepare than cabbage.
Enjoy!
Ingredients
1 medium white radish
3 tbsp gochugaru, Korean chili powder (more or less depending on how spicy you like it)
1 half thumb sized piece of fresh ginger
3 garlic cloves
3 scallions
1/2 small yellow onion
1/8 cup fish sauce (Use all-purpose soy sauce for VEGAN, Tamari for Gluten Free, or mix 1 tbsp shio kombu with 1/8 cup hot water for seafood allergy individuals)
2 tbsp coarse sea salt
Porridge
1/2 cup water
1 tbsp glutenous rice flour
1 tsp sugar
Recipe Preparation
Clean, trim, stem, and peel radish. Cut into 2 cm cubes. Put cut radish in a colander inside a large bowl big enough for the colander to sit on, and toss with 1 tablespoon of coarse sea salt. Let radish brine for 15 minutes, then discard liquid from radish (or reserve for stock or other usage if preferred).
Mix porridge ingredients until well combined, then microwave at 600W for 45 seconds, twice. Whisk at each interval. When done, a thick paste/roux should have formed. For me, it took twice to get the right texture for porridge. Set aside to cool completely.
Pound garlic and ginger and roughly chop onion. Put them into food processor and process until finely chopped. Pour into medium mixing bowl.
Trim scallions and roughly chop. Add chopped scallions, gochugaru, fish sauce, and cooled porridge into mixing bowl.
Remove radish from colander and use kitchen paper to squeeze out as much liquid as you can from the radish.
Using a disposable plastic glove, mix ingredients in bowl, then add brined radish. Toss with your hand until everything is well combined and radish is coated with chili porridge. Transfer radish to a sterilized jar and use your hand to press it down to make sure it is packed and submerged in marinade. You can leave the jar, sealed, at room temperature for 3 days before transferring to the fridge.
This kimchi is best with Korean galbitang, seollengtang, or knife cut noodles. I also love it as is and serve it as an appetizer or condiment.
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