1 bunch young radish*
1 bunch green onions, green part cut into 1 inch pieces
1 inch knob ginger, grated
4 cloves garlic, grated
5 tablespoons anchovy sauce and/or 1-2 tablespoons fermented shrimp paste**
4 tablespoons sea salt
2 tablespoons red pepper flakes
2 tablespoons Korean red pepper powder
1 tablespoon sugar
Cube or halve the radish. Prepared radish kimchi is normally sold with the radish halved but I like to cube it so it is easier to eat. Fill a nonreactive bowl with water. Add the radish and sea salt. Allow to soak for 20 minutes. Meanwhile, whisk together the ginger, garlic, pepper flakes, sugar, sauce and green onions. Drain the radish and rinse slightly. Place in a large nonreactive jar and add the red pepper powder. Stir until well coated. Add the sauce. Stir to coat. Cover tightly and allow sit unrefrigerated for about 2 full days. Place in refrigerator.
* Available at most Asian groceries, they are white and about 4 inches long and 2 inches in diameter.
**Fermented shrimp paste is preferred, but I find it is more difficult to find than anchovy sauce. A combination of the two is a tasty but pungent option.
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