Radish Kimchi

March 26, 2020

My sister Jane loves the Korean barbecue and it comes with this radish siding. Because of the quarantine period, we had some meat that could be barbecued but no siding. So I decided to look it up and this is what I came up with.

Radish Kimchi

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By Marianne de Leon
Prep Time: 1.5 hours Total Time: 2 days with fermentation

Kimchi is a Korean side dish of fermented vegetables. This is my version made with radishes instead of the usual napa cabbage.


  • 1.1 kilo Korean radish - this is the fat and squat looking radish - rinse and peel the skin off
  • 3 stalks of green onion - rinsed
  • 2 tablespoons brown sugar
  • 2 tablespoons rock salt
  • Kimchi base:
  • 70 grams (½ small brown onion) peeled and cut into small pieces
  • 50 grams (½ small red apple) seeded, cored, and cut into small pieces
  • 3 - 4 tablespoons fish sauce
  • 1 tablespoon minced garlic
  • ½ tablespoon minced ginger
  • 2 tablespoons brown sugar
  • 4 tablespoons Korean chili flakes (gochugaru)
  • ¼ cup water
  • 1 tablespoon rice flour



Peel the radish.


Slice half of the radish into circles ¼ inch thick and then slice into ¼ inch thick sticks and place in a glass bowl.


The other half of the radish, get a very coarse grater and grate. Place inside the bowl with the radish sticks.


Scatter the salt and sugar on the radish and mix well.


Let it stand for 1 hour. While you are waiting for the radish to shed off its excess liquid, make the Kimchi base.

Kimchi base


Chop the green onions into small pieces; set aside.


Blend the brown onion and apple with the fish sauce and brown sugar in a blender.


Make the rice flour porridge by mixing the water and the rice flour in a small saucepan and place over a low fire and keep stirring until it slightly thickens. Remove from fire and cool.


Mix all the Kimchi base together in a small bowl except 2 tablespoons of the chili flakes.



After one hour, rinse the radish in cold running water and drain well.


Put the radish into a clean bowl and add 2 tablespoons of Korean chili flakes.


Mix the chili flakes and the green onion, with the radish evenly.


Now add the Kimchi base and mix thoroughly.


Place the Kimchi radish in an air tight glass container and leave it at room temperature for 6 to 24 hours.


After that, keep it in the refrigerator for three days, then serve.


Rice flour is used to make the kimchi base sticker so that it holds onto the radish well. It is also used as a bait for probiotics. Apparently, this helps them to breed well and Kimchi with more probiotics tastes best.

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