In my culinary journey, I have always been fascinated by the transformative power of fermentation. One day, while I was rummaging through my garden, I stumbled upon a vibrant patch of radishes. Their crisp texture and peppery flavor ignited a spark of creativity. I decided to combine them with the traditional Korean method of fermentation to create a zesty kimchi that would not only tickle the taste buds but also bring a bounty of health benefits. As I watched the radishes transform over the days, I couldn’t help but reminisce about the family gatherings filled with laughter, sharing homemade meals that nourished both body and soul. This spicy fermented radish kimchi is a testament to that tradition.
Ingredients
1 pound radishes, preferably Korean daikon or red radishes
3 tablespoons sea salt
2 cups water
1 tablespoon grated ginger
3 cloves garlic, minced
2 tablespoons fish sauce (or soy sauce for a vegan option)
1 tablespoon sugar
2 tablespoons Korean red pepper flakes (gochugaru) or to taste
2 green onions, chopped
1 tablespoon sesame seeds (optional)
Instructions
Begin by preparing the radishes. Rinse them thoroughly under cold water and then slice them into thin rounds or matchsticks, depending on your preference. Place the sliced radishes in a large bowl and sprinkle the sea salt over them. Toss the radishes gently to ensure they are evenly coated with salt. Allow them to sit for about 30 minutes, which will draw out excess moisture and create a crunchy texture.
While the radishes are sweating, prepare the kimchi paste. In a separate bowl, combine the grated ginger, minced garlic, fish sauce (or soy sauce), sugar, and Korean red pepper flakes. Mix everything together until well combined, creating a fragrant and spicy paste that will coat the radishes.
After the radishes have released their moisture, rinse them under cold water to remove excess salt. Drain them well and add them to the bowl with the kimchi paste. Toss the radishes thoroughly in the paste, ensuring each piece is well coated. Add the chopped green onions and toss again to incorporate.
Transfer the kimchi mixture into a clean glass jar, packing it down firmly to eliminate air pockets. Leave about an inch of headspace at the top of the jar. If desired, sprinkle sesame seeds on top for added flavor and texture.
Seal the jar with a lid, but not too tightly, as gases will build up during fermentation. Let the jar sit at room temperature for 1 to 3 days, depending on your desired level of fermentation. Taste it daily; when it reaches your preferred tanginess, move the jar to the refrigerator to slow down the fermentation process.
This spicy fermented radish kimchi can be enjoyed on its own, as a side dish, or tossed into stir-fries, salads, or rice bowls. Each bite bursts with flavor and a satisfying crunch, reminding me of the vibrant gatherings that inspired its creation. Cheers to health, flavor, and memories made around the table!