Radish Kimchi

Radish kimchi, also known as “kkakdugi” in Korean, is a type of kimchi made with Korean radishes (mu) or daikon radishes. It’s a popular and flavorful side dish that complements various Korean meals.

Radish kimchi can be enjoyed on its own, paired with rice, or used as an ingredient in various dishes, such as Kimchi Radish Stew, Kimchi Fried Rice, Kimchi Radish Pancakes… It adds a delightful crunch and a burst of bold flavors to Korean meals.

The preparation process is not very difficult. You just cube the radishes, season them, and allow them to ferment to achieve a crunchy, spicy, and tangy dish. However, there are several tips that could significantly influence your final outcome, requiring your careful attention.

Now, let’s proceed step by step with my recipe to create your first batch of radish kimchi!

Two Stages of Fermentation

Freshly made radish kimchi is very crunchy, with vibrant sweetness, spiciness, and freshness. On the other hand, fermented radish kimchi undergoes a captivating metamorphosis during its fermentation journey, turning the radishes into tender, juicier bites with a perfect balance of spicy, tangy, and umami flavors.

Typically, the fermentation of your radish kimchi involves two distinct stages:

– Initial fermentation stage:

During the first 2 days of fermentation, the kimchi radish undergoes an initial stage of fermentation where the natural sugars in the vegetables are converted into lactic acid by beneficial bacteria.

As the bacteria consume the sugars, carbon dioxide gas is produced, leading to the formation of bubbles. These bubbles rising from the bottom of the jar indicate that the fermentation process is active and progressing.

As these bacteria consume the natural sugars present in the radish and other ingredients, they produce lactic acid, which not only preserves the kimchi but also brings out the tangy and sour flavor to the dish.

– Secondary/slow fermentation stage:

After the first 2 days, the kimchi radish is transferred to the refrigerator to slow down the fermentation process.

The primary purpose of secondary fermentation is to lower nitrite levels. In the initial fermentation, nitrate-reducing bacteria convert nitrate (NO3-) to nitrite (NO2-), which can be harmful to our body. However, during secondary fermentation, additional beneficial bacteria appear in the kimchi, transforming nitrites into safe nitrogen compounds.

Therefore, after you making the kimchi radish, make sure you wait patiently for at least 2 weeks until you enjoy it.

Tips for Making Radish Kimchi at Home

1. Choice of Radishes

The ideal radishes are the traditional Korean radish and daikon radish. Korean radishes are firm and crisp, with a slightly sweet taste, while daikon radishes have a milder flavor. Select fresh and firm radishes for the best texture and flavor in your kimchi.

2. Salt the Radishes

Use kosher salt to salt the radishes, ensure that the salt is evenly distributed, and let them sit for at least 1 hour to draw out moisture. Removing excess water prevents the kimchi from becoming overly watery and diluting the flavors.

3. Adjust Spice Level to Taste

If you prefer a milder or spicier radish kimchi, adjust the amount of red pepper flakes according to your taste preferences.

However, it is essential not to skip or reduce the amount of fish sauce and other seasonings, as these contribute to the authenticity and robust flavor of the radish kimchi.

4. Glutinous Rice Flour Paste

The glutinous rice flour paste in kimchi recipes acts as a thickening agent. It’s glue-like texture ensures the seasonings adhering to the surface of radishes.

It is crucial to allow the paste to cool to room temperature before incorporating it with other ingredients, as high temperatures can kill bacteria on raw vegetables and impact the fermentation process.

5. Wear Gloves When Mixing

If you’re sensitive to spicy ingredients, wear gloves when mixing the radishes with the seasoning paste to avoid irritation.

6. Pack Tightly but Cover Loosely

Pack the seasoned radishes tightly in the fermentation jar to minimize air pockets. This helps ensure even fermentation and prevents spoilage.

As the kimchi undergoes fermentation, it produces carbon dioxide gas. Loosely covering the jar allows this gas to escape without building up excessive pressure inside the container.

7. Check Fermentation Period

After 2 days of initial stage of fermentation under room temperature, when you gently tap the wall of the container, you should be able to observe small bubbles rising from the bottom. This indicates the production of carbon dioxide, a byproduct of the fermentation process. If there is no observed bubbling in the radish kimchi, allow it to continue fermenting at room temperature for an extended duration.

8. Refrigerate at the Right Time

Once the kimchi reaches your desired level of fermentation, move it to the refrigerator to slow down the fermentation process. This helps maintain the kimchi’s quality over time.

9. No “Double Dipper”

Always use clean utensils to get radish kimchi from the jar to prevent the introduction of unwanted bacteria into the jar.

EQUIPMENT

• Blender
• Large mixing bowl
• Food handling gloves
• Measuring cups
• Kimchi container

INGREDIENTS  

– Radish

• 3 lb Korean radish cubes (Peeled and cut into 1-inch cubes)
• 3 tbsp kosher salt

– Glutinous Rice Flour Paste

• 1 cup water
• 3 tbsp glutinous rice flour
• 3 tsbp granulated sugar

– Seasoning Paste

• 1 apple (Peeled and cut into chunks)
• 1 Asian pear (Peeled and cut into chunks; Can also use regular pear or apple pear instead)
• ½ sweet onion (Peeled and chopped)
• 1 tsp ginger
• 5 garlic cloves (Peeled)
• ¼ cup fish sauce
• ¼ tsp shrimp paste (I was only able to find this Thai shrimp paste on Amazon. This shrimp paste is very concentrated and salty. So make sure you don’t use more than ¼ tsp. Alternatively, if you can find Korean fermented shrimp at your local grocery store, you can use 2 tablespoons of that instead.)
• 1 cup Korean chili pepper flakes
• 4 green onions (Washed and cut into 3-inch pieces)

INSTRUCTIONS 

– Prepare the Radish

1. Peel the radishes and cut them into 1-inch cubes. Place the radish cubes in a large mixing bowl.

2. Sprinkle the kosher salt over the radish cubes, use your hands to mix well to ensure the salt is evenly distributed. Let it sit for 1 hour.

3. After 1 hour, rinse the salted radish cubes thoroughly under cold water to remove excess salt. Drain well.

– Prepare the Glutinous Rice Flour Paste

1. Combine glutinous rice flour, sugar, and cold water in a small saucepan. Keep stirring over medium heat, boil for approximately 5 minutes until the mixture thickens to a consistency resembling school glue. Remove from heat and let it cool. (You can prepare this step while the radish cubes are marinating to save time.)

– Prepare the Seasoning Paste

1. Add the apple, pear, sweet onion, ginger, garlics, fish sauce, and shrimp paste to a blender. Blend until smooth.

2. Transfer the blended mixture to a different large bowl. Add the cooled glutinous rice flour paste, chili pepper flakes, and green onions. Use a spatula to stir and combine the ingredients thoroughly.

– Mix Radish with Seasoning Paste

1. Add the drained radish cubes to the seasoning paste. Wear gloves and use your hands to thoroughly mix the radish cubes with the seasoning paste.

2. Transfer the seasoned radish cubes into a clean kimchi container, pressing down to remove air bubbles. (For the container, you can use glass jars with screw-on lids or plastic containers specifically designed for fermenting foods. Make sure the container has a tight-sealing lid to prevent air from entering. It must be clean and dry before transferring the radish kimchi into it.)

– Ferment the Radish Kimchi

1. Loosely cover the jar with its lid and let it ferment at room temperature (around 65℉, but no higher than 70℉) for 2 days – initial fermentation stage (See note below).

2. After fermenting for 2 days, check the fermentation progress by gently tapping the jar’s wall. If you notice bubbles rising from the bottom, the initial fermentation stage is done. Seal the lid tightly and refrigerate the radish kimchi for 2 weeks for the secondary/slow fermentation stage (See note below).

3. Two weeks later, enjoy your homemade radish kimchi raw as a side dish with rice or cook with it. Always use clean chopsticks or tongs to get the radish kimchi from the jar. Keep the jar sealed, it can last in fridge for up to 6 months.

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