경상도식 제피가루 넣은 열무김치(벌떡!뻘떡!기절!) 만들어봤어요 :D (young)summer radish kimchi

fish sauce

🥗Healthier: soy sauce

💰Cheaper: miso

Soy sauce provides umami flavor without fish.

red pepper flakes

🥗Healthier: korean gochugaru

💰Cheaper: cayenne pepper

Cayenne offers heat but lacks the unique flavor of gochugaru.

Clean young radish thoroughly and cut into bite-sized pieces.

Sprinkle salt over radish pieces and let sit for 30 minutes to draw out moisture.

Rinse radish pieces in cold water to remove excess salt and drain well.

In a bowl, combine minced garlic, grated ginger, red pepper flakes, sugar, and fish sauce to make the kimchi paste.

Add drained radish to the kimchi paste and mix well until evenly coated.

Chop scallions and add to the mixture, tossing gently.

If desired, add shredded carrot and thinly sliced onion for extra flavor and texture.

Transfer the mixture into a clean jar, pressing down to eliminate air pockets.

Seal the jar and let it ferment at room temperature for 1-2 days, then refrigerate.

Serve chilled as a side dish with rice or as part of a banchan spread.

Cooking Techniques

Spice Level:

Dietary

Allergens