small big radish kimchi Recipe

small big radish kimchi


  • 4 small big radish
  • 2 tbs. sea salt
  • 2 tbs. korean red pepper flakes
  • 1 tbs. miso
  • .25 cu 桜えび (small dried shrimp)
  • 1 tsp. fish sauce
  • .5 tbs. sugar

How to make small big radish kimchi

When I was in college I waitressed at a Korean-owned Japanese restaurant near campus. Before we opened each day we'd have a nice breakfast of rice, fried eggs, some sort of soybean sprout soup and excellent homemade kimchi. My favorite kimchi was made of these peculiar small daikon (Japanese radish), and I had always wanted to eat them again, but I am never able to find them in the supermarket. But one day I lucked out and bought all the ones they had on the shelf (at 298 yen/each!!) It was the first and last time I made this kimchi as I haven't been able to track this radish down ever since. But it was damn good.

I like my small radish kimchi the way I like my men: long, hard and spicy. Um, yeah, but of course you can adjust any of the spices to match your taste. Kimchi lasts an extraordinarily long time, but you'll know when to toss it or make kimchi jigae (recipe forthcoming) when it starts to taste a little sour.

  1. wash radish, cut lengthwise into quarters.
  2. wet your hands and massage the radish with the sea salt in a large container. massage again with red pepper flakes, miso and sugar.
  3. mix in the rest of the ingredients.
  4. cover the container and set aside in a cool dark place for a couple days. a good amount of water should have come out.
  5. eat! unlike the more common large daikon radish, these happen to be a little more dense and less watery, and i recommend just biting into them as-is rather than cutting them up into cubes.
  • Larph
    Larph says

    Yum! More korean recipes, please!!

  • telliecoin
    telliecoin says

    ah! I have the same problem... I can't find those small daikons either! GRR where are they hiding all of them small daikon!

  • worldpeas
    worldpeas says

    kimchi is awesome. i like your hair, too :)

  • rockchick
    rockchick says

    I wonder if there is a vegetarian friendly version (sans fish sauce - I know that's important though). I've been craving kimchi lately.

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