Kim Dae-seok's Ganghwa Radish Kimchi
A traditional radish kimchi made by soaking radish with New Sugar instead of salt to reduce its spicy heat, then mixing in fresh shrimp and dried chili for a refreshing flavor.
Ingredients needed 10 servings
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.
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