Kim Dae-seok's Spring Radish Kimchi
A refreshing spring delicacy made by salting crisp radishes with New Sugar and sea salt, then seasoned with a savory paste blended from leftover rice and dried chilies for deep umami flavor.
Ingredients needed 4 servings
Recipe
Cooking tips
- Avoid cutting the radish into pieces before salting, as this causes the natural sweetness and moisture to leach out. Keep it whole for better flavor and texture.
- Since radish kimchi releases water as it ferments, season slightly less salty than usual to maintain crispness throughout without becoming too soft.
- Replacing glutinous rice paste with blended leftover rice eliminates the need to cook rice, resulting in a smoother, more cohesive seasoning that clings well without being grainy.
Recommended for
- Those looking for a fresh, crisp spring radish kimchi alternative to winter kimchi.
- Home cooks who want an easy, delicious seasoning without the hassle of cooking glutinous rice.
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