Lim Sung-geun's Crispy Young Radish Kimchi
This young radish kimchi stays crisp until the very end, thanks to a special brine made with soju.
Ingredients needed 4 servings
Recipe
Cooking tips
- Do not peel the entire radish skin—only scrape off dirty black spots with a knife to avoid making the kimchi soften too quickly.
- Adding soju during brining helps keep the radish crisp for longer and prevents off odors later.
- For long-term storage, ensure all moisture is fully removed after brining, as residual water can spoil the flavor over time.
Recommended for
- Those who love tangy, crunchy radish kimchi that pairs perfectly with ramen or rice.
- People curious about the secret brining technique for young radish kimchi that stays crisp over time.
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