This easy Kimchi recipe packs tons of flavors and is loaded with fiber and vitamins. Kimchi is a traditional Korean dish with many benefits that uses the process of fermentation to pickle a spicy, crunchy, usually cabbage-based vegetable mixture. Here, this simple Kimchi recipe boasts bold flavors thanks to garlic, ginge,r and spicy seasoning. Serve as a side or a condiment with rice, meats, fish, or spread on toasted bread!
Photo credit: © Eatwell101.com
Ingredients list for the easy kimchi recipe
- 5 oz (150 g) pink radish, sliced
- 6 1/2 oz (180 g) Daikon radish, cut into sticks or julienned
- 3 cloves garlic, finely minced
- 4 scallions, cut into 1-inch pieces
- A 2-inch knob of fresh ginger, peeled and diced
- 2 tablespoons (50g) salt
- 1 tablespoon sugar
- 1/2 teaspoon (10g) hot chili pepper powder
- 1 tablespoon Sriracha sauce
- 2 tablespoons fish sauce (nuoc mam)
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. How To Make this Easy Kimchi recipe? Combine radishes, sugar, and salt, and marinate for 30 minutes. Drain the radishes, without rinsing.
2. In a bowl, combine garlic, scallions, ginger, chili, Sriracha, and fish sauce. Add this mixture to the radishes and mix well to combine.
3. Put the kimchi mixture into a glass jar and let it sit in the refrigerator for a minimum of 24 hours.
Notes: Kimchi is best after fermenting for about 1 week. After 24 hours, you can open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating. Keep refrigerated for up to 1 month.
Photo credit: © Eatwell101.com
Radish Kimchi Recipe
This easy kimchi recipe condiment packs tons of flavors and is loaded with fiber and vitamins.
- 5 oz (150 g) pink radish, sliced
- 6 1/2 oz (180 g) Daikon radish, cut into sticks or julienned
- 3 cloves garlic, finely minced
- 4 scallions, cut into 1-inch pieces
- A 2-inch knob of fresh ginger, peeled and diced
- 2 tablespoons (50g) salt
- 1 tablespoon sugar
- 1/2 teaspoon (10g) hot chili pepper powder
- 1 tablespoon Sriracha sauce
- 2 tablespoons fish sauce (nuoc mam)
Instructions
- How To Make this Easy Kimchi recipe? Combine radishes, sugar, and salt, and marinate for 30 minutes. Drain the radishes, without rinsing.
- In a bowl, combine garlic, scallions, ginger, chili, Sriracha, and fish sauce. Add this mixture to the radishes and mix well to combine.
- Put the kimchi mixture into a glass jar and let it sit in the refrigerator for a minimum of 24 hours.
Recipe Notes
- Kimchi is best after fermenting for about 1 week. After 24 hours, you can open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating. Keep refrigerated for up to 1 month.
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