{"id":19829,"date":"2021-08-26T01:58:00","date_gmt":"2021-08-26T08:58:00","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=19829"},"modified":"2021-09-02T09:28:58","modified_gmt":"2021-09-02T16:28:58","slug":"daikon-radish-kimchi","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/daikon-radish-kimchi\/","title":{"rendered":"Daikon Radish Kimchi"},"content":{"rendered":"\n
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This daikon<\/strong> radish kimchi<\/strong>, made with gorgeous purple daikon radishes and vivid red Korean chile powder, is easy to make and a delicious fermented vegetable recipe that's packed with vibrant flavor. It's perfect served with grilled or roasted meats or spooned into a bowl of hot soup. <\/p>\n<\/div><\/div>\n\n\n\n

\"Daikon<\/figure>\n\n\n\n

Like traditional cubed radish kimchi, made with Korean white radish, this recipe has a fiery flavor touched with the brightness of garlic, ginger, and green onion and is a perfect first-time recipe for home cooks that are new to fermentation.<\/p>\n\n\n\n

What is it?<\/h2>\n\n\n\n

Traditionally made in the fall when the white-fleshed, green-topped Korean radish comes into season, radish kimchi (kkakadugi<\/em>) is a delicious fermented vegetable dish spiked with green onions, ginger, garlic, and chile powder. The name (kkakadugi<\/em>) refers to the motion of cubing vegetables. In this version, instead of making traditional cubed radish kimchi, you'll slice them thinly. As a result, the radish tends to ferment a little faster. <\/p>\n\n\n\n

Like kimchi<\/a> made with cabbage, it also contains a wide variety of flavorings such as ginger, green onions, garlic, and Korean chile powder. Radish kimchi has a crunchy texture and delicate sweet note underscored by sourness and the heat of gochugaru<\/em> (Korean chile powder). As with most fermented vegetables<\/a>, it's an abundant source of beneficial bacteria.<\/p>\n\n\n\n

Ingredients + Substitutions<\/h2>\n\n\n\n

Radish<\/strong>. Traditional recipes typically use the stout, white-fleshed Korean radish which has a crisp texture and flavor similar to Daikon. I typically make my version with purple Daikon radish. Any radish will work in this recipe.<\/p>\n\n\n\n

Green onions and garlic <\/strong>give the dish a bright note that brings balance to the robust flavor of fermented foods.<\/p>\n\n\n\n

Ginger<\/strong> brings a fieriness that brightens the mellow flavor of radish and complements the heat of chile powder.<\/p>\n\n\n\n

Gochugaru<\/strong> is a Korean chile powder with a sweet-smoky flavor and a light, mellow heat that builds with time.<\/p>\n\n\n\n

Fish sauce<\/strong> gives the kimchi a pleasant, umami punch.<\/p>\n\n\n\n

Salt<\/strong> gives the kimchi flavor and keeps the vegetables crisp while also creating an environment that favors the proliferation of beneficial bacteria.<\/p>\n\n\n\n

Fermentation Tips<\/h2>\n\n\n\n

Fermented vegetables are some of the simplest foods you can make. While it can feel intimidating to try your first sauerkraut recipe<\/a> or make sour pickles<\/a> for the first time, it's much easier than you think. Provided you use good-quality, fresh ingredients and keep your kitchen and equipment clean, you'll be able to ferment vegetables safely at home. <\/p>\n\n\n\n