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Radish water kimchi
A traditional Korean dish
Radish water kimchi
Serves 15 as a side dish
DifficultyNot too tricky
Our Korean Kitchen
Tap For Method
Ingredients
- 1 kg daikon radish
- 2 cloves of garlic
- 2½ cm piece of ginger
- 1 fresh green chilli
- 1 fresh red chilli
- ½ small white onion
- 1 tablespoon runny honey
- 1 spring onion
Tap For Method
Our Korean Kitchen
Tap For Ingredients
Method
- Peel the radish, halve lengthways and cut into ½cm-thick slices. Peel and crush the garlic cloves, peel and finely chop the ginger, then halve and deseed the chillies.
- Peel the onion and cut into 1cm thin wedges, then halve the spring onions lengthways.
- Place the radish in a 2-litre large resealable container and cover with two tablespoons of sea salt, mixing well to ensure the radish is well-coated. Cover and leave at room temperature overnight.
- The following day, thoroughly rinse and drain the radish and the container to remove the salt.
- Return the radish to the empty container with the garlic, ginger, chillies, onion, honey and spring onion. Cover with 600 to 700ml of water and gently stir everything to combine.
- Cover and leave at room temperature for 2 days, then keep refrigerated for up to 2 weeks. The liquid can also be used as the base for chilled noodle broths.
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