Kim Dae-seok's Radish Water Kimchi

Ingredients needed 🛒6 servings

• 1 radish (1.6kg)
• 3 heaping tablespoons sea salt
• 1/2 cup water (for pickling)
• 1/3 tablespoon new sugar
• 1/2 onion
• 5 red chili peppers
• 2 Cheongyang chili peppers
• 1 piece ginger
• 10 cloves garlic
• 1 can (340ml) blended pear
• 1/2 cup sweet rice paste (1/2 cup water + 1 tablespoon sweet rice flour)
• 1 tablespoon salted shrimp
• 2 cups water (for seasoning)
• 3 heaping tablespoons Korean chili powder
• 3 tablespoons soju

Recipe 🍳

Cooking tips 💡

• Using a knife may lead to uneven slices and inconsistent pickling. Maintain about 2mm thickness with a mandoline to highlight the radish's unique texture.
• Regular sugar can make the broth sticky and thick. Using a small amount of new sugar is the secret to keeping the broth refreshing and clear.
• Adding 3 tablespoons of soju to the pickling liquid prevents the radish from becoming mushy and avoids off-flavors, making it ideal for long-term storage.

Recommended for 🙋

• ⭐Those who want to quickly revive a lost appetite with a tangy and spicy broth.
• ⭐Those who wish to make a hearty batch in an airtight container and enjoy a refreshing, dongchimi-style kimchi that aids digestion.
• ⭐Those who prefer a simple method of blending everything and pouring it over without the fuss of stuffing kimchi.