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Radish Kimchi

Classic Korean banchan typically served with every meal.

  • Total Time25 Minutes 45 Seconds
  • Yield
  • DifficultySimple
kimchi

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Ingredients

  • ½ cup 120 ml water
  • 3 Tablespoons 45 g sea salt
  • 3 Tablespoons 45 ml plum sauce
  • 5 pound 2 kg radishes, ends trimmed and quartered
  • 6 ounces 175 g fresh chives, cut into 6 cm segments
  • ¼ cup 60 ml fish sauce
  • 1 medium 155 g white onion, peeled and cut in half
  • 3 red chilies
  • 6 medium garlic cloves, peeled
  • 1 fresh ginger root, peeled
  • 2 Tablespoons 40 g salted shrimp sauce
  • 2 Tablespoons 40 g white rice, steamed, cooled
  • 4 Tablespoons 25 g red pepper powder
  • ½ cup 120 ml water
  • 3 Tablespoons 45 g sea salt
  • 3 Tablespoons 45 ml plum sauce
  • 5 pound 2 kg radishes, ends trimmed and quartered
  • 6 ounces 175 g fresh chives, cut into 6 cm segments
  • ¼ cup 60 ml fish sauce
  • 1 medium 155 g white onion, peeled and cut in half
  • 3 red chilies
  • 6 medium garlic cloves, peeled
  • 1 fresh ginger root, peeled
  • 2 Tablespoons 40 g salted shrimp sauce
  • 2 Tablespoons 40 g white rice, steamed, cooled
  • 4 Tablespoons 25 g red pepper powder
  • ½ cup 120 ml water
  • 3 Tablespoons 45 g sea salt
  • 3 Tablespoons 45 ml plum sauce
  • 5 pound 2 kg radishes, ends trimmed and quartered
  • 6 ounces 175 g fresh chives, cut into 6 cm segments
  • ¼ cup 60 ml fish sauce
  • 1 medium 155 g white onion, peeled and cut in half
  • 3 red chilies
  • 6 medium garlic cloves, peeled
  • 1 fresh ginger root, peeled
  • 2 Tablespoons 40 g salted shrimp sauce
  • 2 Tablespoons 40 g white rice, steamed, cooled
  • 4 Tablespoons 25 g red pepper powder

Directions

    1. Combine the water, fine sea salt and plum sauce in a small bowl and stir to incorporate. Set aside.
    2. Place the cleaned and trimmed radish into a large bowl with the cut chives. Pour the water,salt and plum mixture over the radish and chives and toss to incorporate. Set aside.
    3. Place the fish sauce, onion, red chilies, garlic, ginger, shrimp sauce and cooled cooked riceinto the Vitamix® container in the order listed and secure the lid.
    4. Select Variable 1. Start the machine and slowly increase to its highest possible speed.
    5. Blend for 45 seconds until a fine paste has formed.
    6. Remove the container from the blending base and lid and stir in the red pepper powder to incorporate.
    7. Once the red pepper powder has been incorporated, pour the mixture over the radish and chive mixture in the large bowl.
    8. Toss to incorporate evenly. Once incorporated, cover with plastic wrap and refrigerate overnight.
    1. Combine the water, fine sea salt and plum sauce in a small bowl and stir to incorporate. Set aside.
    2. Place the cleaned and trimmed radish into a large bowl with the cut chives. Pour the water, salt and plum mixture over the radish and chives and toss to incorporate. Set aside.
    3. Place the fish sauce, onion, red chilies, garlic, ginger, shrimp sauce and cooled cooked rice into the Vitamix® container in the order listed and secure the lid. Select Variable 1. Start the machine and slowly increase to its highest possible speed. Blend for 45 seconds until a fine paste has formed. Remove the container from the blending base and lid and stir in the red pepper powder to incorporate.
    4. Once the red pepper powder has been incorporated, pour the mixture over the radish and chive mixture in the large bowl. Toss to incorporate evenly. Once incorporated, cover with plastic wrap and refrigerate overnight. 
    1. Combine the water, fine sea salt and plum sauce in a small bowl and stir to incorporate. Set aside.
    2. Place the cleaned and trimmed radish into a large bowl with the cut chives. Pour the water, salt and plum mixture over the radish and chives and toss to incorporate. Set aside.
    3. Place the fish sauce, onion, red chilies, garlic, ginger, shrimp sauce and cooled cooked rice into the Vitamix® container in the order listed and secure the lid. Select Variable 1. Start the machine and slowly increase to its highest possible speed. Blend for 45 seconds until a fine paste has formed. Remove the container from the blending base and lid and stir in the red pepper powder to incorporate.
    4. Once the red pepper powder has been incorporated, pour the mixture over the radish and chive mixture in the large bowl. Toss to incorporate evenly. Once incorporated, cover with plastic wrap and refrigerate overnight. 
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Nutrition

1/2 cup (130 g)
Calories 40
Total Fat 0.5g
Total Carbohydrate 8g
Dietary Fiber 2g
Sugars 3g
Protein 2g
Sodium 1150g

Chef's Note

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