Fermented radish kimchi
Total Time
45 minutes
Rating
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Ingredients
- 400g of breakfast radishes, (or radish of your choice) washed well and cut into wedges
- 4 spring onions, washed well and cut into 4cm lengths
- 12g of fine sea salt
- 1 tbsp of caster sugar
- 3 garlic cloves, finely grated
- 1 tsp finely grated ginger
- 1 tbsp of gochugaru
- 1 tbsp of fish sauce
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp honey
- 2 tbsp of water
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Preparation
Step 1
Start the process at least 5 days before you want to eat the kimchi. Place the radishes and spring onions in a bowl with the salt and sugar. Toss well and leave for 20-30 minutes to draw out moisture. Rinse lightly and drain
Step 2
Sterilise a 1 litre jar or container and fermenting weight (if using)
Step 3
To make the kimchi paste, mix all the ingredients in a bowl to a loose paste
Step 4
Massage the paste into the radishes and spring onions until fully coated, then pack tightly into the sterilised jar, pressing down well so the vegetables release liquid and are submerged (you can use a sterilised fermenting weight). Seal loosely
Step 5
Leave the kimchi to ferment in a cool, dark place at room temperature for 5 days until lightly sour and developing complexity, 'burping' the jar by opening it daily to release the pressure and pressing the radishes down so they continue to be submerged
Step 6
Once the level of acidity is pleasantly sour, store in the fridge, where it will continue developing in flavour
Step 7
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