Ingredients
Method
- Cut the radish into medium-sized cubes. Place the cubes in a large mixing bowl, add the sugar and salt, and mix thoroughly. Let the mixture sit at room temperature for 1 hour.
- Chop the green onion into small pieces. Blend the onion, apple, and fish sauce in a blender until smooth. Prepare the rice porridge by mixing water and rice flour in a bowl, then microwave for approximately 1 minute until it reaches a mildly runny consistency. Combine all Kimchi base ingredients, excluding 2 tablespoons of Korean chili flakes, in a medium-sized bowl.
- Rinse the radish under cold running water several times and drain thoroughly for 5 minutes.
- Place the radish in a clean mixing bowl and add 2 tablespoons of Korean chili flakes. Mix the chili flakes evenly into the radish. Add the chopped green onion and the prepared Kimchi base, then mix everything thoroughly.
- Transfer the seasoned radish to an airtight glass container and let it sit at room temperature for 6 to 24 hours, depending on the ambient temperature. Store the container in the refrigerator, ideally at 6°C (42.8°F).
Nutrition
Notes
Radish Selection: I always look for a Korean radish that feels heavy for its size because it indicates a crisp, juicy texture that holds up perfectly during fermentation.
The Rinsing Step:
Be sure to drain the radish thoroughly after rinsing: if too much water remains, the sauce will become thin and won't coat the cubes properly.
Sauce Consistency: I've discovered that the rice porridge is the key to a silky sauce: if yours feels too thick after microwaving, just whisk in a tiny splash of water until it is smooth.
Fermentation Control: I usually let my jar sit on the counter for about 18 hours to get that signature tang: if your kitchen is particularly warm, start tasting it after 6 hours so it doesn't over-ferment.
Storage Advice:
I highly recommend using a glass jar with a tight seal: it keeps the radish crunchy and prevents the strong garlic aromas from taking over your entire refrigerator.
Serving Suggestion: My favorite way to enjoy these spicy cubes is with a bowl of warm beef soup or mixed into a simple bowl of rice where the leftover juice can really shine.