My friend, Christine Park, from Orlando, Florida taught me how to make this Korean radish kimchi. The best thing about it was that I had the opportunity to eat her homemade kimchi before trying out her recipe. Thank you Christine!
Because my goal is to get that same taste like Christine’s homemade version, I bought all the exact ingredients she used including the same brands of product as well.
- 4 Tbsp Wang’s chili powder (coarse)
- 2 Tbsp sea salt (coarse)
- 1 Tbsp rice flour mixed with 1/4 cup water
- 3 Tbsp anchovy sauce
- 1 “medium” sized Korean radish
- 2 Tbsp sugar
- 1/2 of a Fuji apple
- 1/2 of yellow onion (I had a very small bulb so I used the whole onion instead)
- 1/3 Tbsp grated ginger
- 1 Tbsp minced garlic
- 2 bunches of scallions
You may need 1 gallon size glass jar. Christine gave me these two glass jars to hold the kimchi. You’ll need saran wrap and maybe a pair of gloves for the mixing part. Christine taught me to regrow the scallion by leaving about three inches of the bottom stems and place it in a glass of water. It’s growing well so far
Prepping the the Korean radish
1. Peel the radish skin and diced it into 1-inch cubes.
2. Brine the diced radish in 2 tablespoons of sugar and 2 tablespoons of sea salt. Mix it up well and let the radish mixture sit for one hour. Mix everything every 20 minutes.
Make the kimchi paste while brining the radish
3. Grate the ginger. Mince the garlic. Chop the scallion into 1-inch lengths. Mix 1 Tbsp of rice flower with 1/4 cup of water. Have the 2 Tbsp of coarse chili powder and 3 Tbsp of anchovy sauce ready.
4. Puree half of the Fuji apple and onion in a blender.
5. Wearing a latex glove, mix ingredients in Step 3 and step 4 all together.
6. Drain and wash the radish 3 to 4 times making sure you shift the radish throughout the colander to get all the salt out or else it will be too salty. Let it sit for 10 minutes. When the radish is dry, the kimchi paste will stick to it better.
7. Put radish in a large mixing bowl. Add 2 tablespoon of the coarse chili pepper powder and mix it up well. Add the kimchi paste into the mixing bowl. Wear gloves to mix.
8. I packed my radish kimchi into glass jars. I placed saran wrap on top of the jar before closing the lid.
9. Leave the containers of radish kimchi out on the counter or in the pantry for 1 to 2 days before putting it in the refrigerator.
I stored my radish kimchi last night in the refrigerator and it tasted perfectly just the way I hope it would be. =) I’m very happy about the outcome.
Behind the scenes: Since sewing is impossible with a toddler around, my stash of fabrics sure came in handy for my food photography. My little chef was on a roll helping me put the diced radish into a big bowl until one piece of radish landed on her arm. She was intrigued and so she tried to balance as many pieces of radish on her arm and leg until it falls off. Oh what a help!