Our Korean Kitchen
By Jourdan Bourke and Rejina Pyo
Not Too Tricky
serves 15
About the recipe
For every chilli-paste-laden stew, there is an equally satisfying and subtly flavoured soup. This yin and yang approach extends to kimchi too. Beautifully crisp, clean and refreshing, this radish water kimchi doesn’t have a hint of spice in sight.
Recipe From
Ingredients
1kg daikon radish
2 cloves of garlic
2½cm piece of ginger
1 fresh green chilli
1 fresh red chilli
½ a small white onion
1 tablespoon runny honey
1 spring onion
Method
- Peel the radish, halve lengthways and cut into ½cm-thick slices. Peel and crush the garlic cloves, peel and finely chop the ginger, then halve and deseed the chillies.
- Peel the onion and cut into 1cm thin wedges, then halve the spring onions lengthways.
- Place the radish in a 2-litre large resealable container and cover with two tablespoons of sea salt, mixing well to ensure the radish is well-coated. Cover and leave at room temperature overnight.
- The following day, thoroughly rinse and drain the radish and the container to remove the salt.
- Return the radish to the empty container with the garlic, ginger, chillies, onion, honey and spring onion. Cover with 600 to 700ml of water and gently stir everything to combine.
- Cover and leave at room temperature for 2 days, then keep refrigerated for up to 2 weeks. The liquid can also be used as the base for chilled noodle broths.
Tags
