Kimjang Project: Julienned Korean Radish Kimchi

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami while being vegetarian-friendly.

Korean radish

🥗Healthier: daikon radish

💰Cheaper: regular radish

Daikon is a common substitute that maintains crunch.

red pepper flakes

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers color without the heat.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

Peel and julienne the Korean radish into thin strips.

Sprinkle fine sea salt over the radish and let it sit to draw out moisture.

Rinse the radish under cold water and drain well.

In a bowl, combine finely chopped garlic, finely chopped ginger, Korean red chilli pepper powder, fish sauce, and sugar to create a paste.

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

Incorporate finely chopped spring onions into the mixture.

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

Seal the jar and let it ferment at room temperature until bubbly.

Refrigerate the kimchi to slow fermentation and enhance flavors. Serve chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens