Sunday, 12 April 2015

Daikon (Radish) Kimchi

Daikon (radish) Kimchi

800g fresh daikon(radish)
2 tablespoons salt
200ml water

Kimchi paste
2 tablespoons gochugaru ( Korea chilli powder )
Spring onions
1.5 cm knob ginger
4 garlic
1 small red onion or 1/4 yellow onion
about 2 teaspoons sugar
about 1 tablespoon fish sauce

1. Peel and cut daikon into 2cm by 2cm cubes. Place them in a big bowl. Sprinkle 2 tablespoons salt and fill with 200ml water. Leave it for 30 mins, stir then leave it for another 30mins.

2. Rinse well in cold water and drain. The daikon should taste slightly salty.

3. Grate ginger, onion and garlic . You can also use a food processor to blend them together. Set aside.

4. Add the chilli powder to the drained radish first. Mix well to coat, then add the rest (sugar, fish sauce, ginger, garlic, onion and spring onions). Mix well.  

5. Place in a air-tight container and leave it at room temperature for 1/2 a day. You will notice liquid being released during fermentation.

6. Transfer to fridge and the kimchi is ready after 2-3 days. The radish may taste a little bitter in the beginning, and will taste better after longer fermentation.


  1. I've read a few good stuff here. Certainly value bookmarking for revisiting.


  2. Thank you Leslie ! Glad you found something you like . Once again, thank you for visiting .