Kim Dae-seok's Radish Kimchi

• winter radish 2 heads (3.2kg)
• green onion 3 stalks (white parts only)
• new sugar 1/2 tablespoon
• sea salt 2 tablespoons
• red pepper powder 1 cup (200ml)
• dried chili peppers 7 pieces
• anchovy fish sauce 3 tablespoons
• cooled rice 2 tablespoons
• onion 1 large (300g)
• apple 1/2 medium
• ginger 1 piece
• garlic 1 handful
• shrimp sauce 3 tablespoons
• soju 1/2 cup

Recipe 🍳

Cooking tips 💡

• Keep the radish skin on to maintain crunchiness even after long fermentation.
• Do not rinse the salted radish—only remove excess moisture, as rinsing washes away essential flavors.
• Using cooled rice instead of glutinous rice flour eliminates the need to cook the paste, delivering rich sweetness and savory depth.
• Coating the radish with red pepper powder first ensures the seasoning adheres evenly and doesn't separate.

Recommended for 🙋

• ⭐Those who want to make crunchy, refreshing radish kimchi at home, similar to what you'd find in a traditional soup shop's stone-pickled version.
• ⭐People looking to easily create a deep, flavorful kimchi without having to cook rice paste—just use cooled rice instead.