Ohsun's Thin Radish Kimchi
The great thing about thin radish kimchi is that you can eat this dish right away as a topping for bo-ssam or if you’re patient, wait two weeks for wonderful homemade kimchi. Daikon and Mu (Korean radish) have a different looks, but very similar tastes so they are interchangeable in this recipe
2 pounds Daikon radish, julienned
- 4 TBSP kosher salt
- 3 TBSP white sugar
- 6 TBSP gochugaru chili flakes
- 1 TBSP grated garlic
- 1 tsp grated ginger
- 1 tablespoon fish sauce
Wash the radish and pat try. Keeping the peel on, cut the top and end of the daikon. Use a julienne peeler to get thin strips of radish, or julienne by cutting the radish in half length-wise (so you have one flat side), cut ⅛” half circles, then lay flat and cut across to make ⅛” strips.
- In a large bowl, mix the salt and sugar with the radish pieces. Set aside for 30 minutes.
- Without rinsing the radish, drain and discard the liquid. Mix in the gochugaru, garlic, ginger, and fish sauce. Taste and adjust the spiciness and sweetness to your liking.
- Transfer the mixture to a glass or BPA-free plastic container, pressing the thin radish kimchi down to get rid of any air bubbles. Cover the container with a lid and leave it on the counter in a cool area for a few days to activate the fermentation. When you start to see small bubbles forming in the brine, store the container in the refrigerator for about two weeks, opening the lid once a week to let trapped air out, until fully fermented. (You can also taste your batch each week to note the difference until it’s fermented to your liking.)
- You can leave this kimchi fermenting for months in the fridge. As long as no mold has grown, it’s safe to eat (and will be even more lovingly funky!).