Kim Dae-seok's Ganghwa Radish Kimchi

• radish 4 pieces (3kg)
• radish water a little
• water half cup
• New Sugar 1/3 teaspoon
• dried chili 10 pieces
• mackerel fish sauce 1/4 cup
• shrimp paste 2 tablespoons
• glutinous rice slurry 7 parts (glutinous rice flour 1 tablespoon, water 1/4 cup cooked)
• fresh shrimp half cup
• green onion one handful
• apple half
• onion half
• ginger 1 piece (small)
• garlic 10 cloves
• gochugaru half cup + 2 tablespoons
• plum syrup 2 tablespoons
• sea salt 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Never use salt when soaking radish—only New Sugar should be used to ensure a smooth, less spicy flavor.
• Blending fresh shrimp into the seasoning enhances the kimchi’s depth and refreshing coolness as it ferments.
• Enjoy immediately for crisp texture, or let it mature at room temperature or in the refrigerator for 3–4 days for a richer, more complex flavor.

Recommended for 🙋

• ⭐Those who want to recreate the authentic, traditional taste of crisp and pungent radish kimchi at home.
• ⭐People looking to make a refreshing, zesty kimchi using fresh shrimp and dried chili.