Diced Radish Kimchi
Cubed white radish is salted, drained, and tossed with double chili powders, pear juice, and rock sugar for crisp, sparkling, fiery bites.
Instructions
- 1
Wash the white radish, peel off the outer skin, and cut it into small pieces about 2.5 cm square.
- 2
Place into a container, sprinkle coarse salt on the surface of the radish and stir slightly, then let it marinate for about 30 minutes before draining the water from the radish.
- 3
Put the radish into another container, sprinkle with coarse chili flakes and fine chili flakes, add pear juice, ginger juice, and rock sugar, and mix well.
- 4
The prepared radish kimchi can be eaten immediately, but if placed in a sealed container at room temperature, it will taste better after fermenting for a day.
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Ingredients
Main Ingredients
- white radish1 piece
- pear juice15
Auxiliary Ingredients
- Ginger juice8
- coarse chili powder15
- fine chili powder25
Seasonings
- Coarse salt10
- rock sugar5