bamboooyah

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radish kimchi (mu kimchi)

Prep Time2 hours
Fermentation Time2 days
Total Time2 days 2 hours
Course: Side Dish
Cuisine: Korean
Keyword: Banchan, Fermented, Kimchi, Kkakdugi, Mu Kimchi
Servings: 1 gallon
Author: bamboooyah

Ingredients

radish prep

  • 4-5 lbs Korean radish
  • 2 tbsp course sea salt
  • 2 tbsp white granulated sugar

seasoning paste

  • 4 green onions sliced
  • 1 tsp ginger minced
  • 6 garlic cloves minced
  • 2/3 cup gochugaru
  • 2 tbsp fish sauce
  • 2 tbsp salted shrimp minced
  • 1/4 cup hot water
  • 1 tbsp sweet rice flour

Instructions

radish prep

  • peel and cut the radish into cubes
  • add the course sea salt and sugar to the cubed radish
  • mix until the salt and sugar coat the radish
  • let the coated radish sit at room temperature for one hour

kimchi paste prep

  • in a small bowl, combine the green onions, ginger, and garlic
  • add the gochugaru, fish sauce, and salted shrimp paste
  • in a small measuring cup, mix the hot water with the sweet rice flour
  • stir until it has a porridge consistency
  • add the rice porridge to the bowl and mix until it becomes a paste

bring it all together

  • after letting the radish sit for one hour, strain the radish but do NOT rinse it
  • add the radish to a large bowl
  • add the seasoning paste and mix until the radish is coated
  • place into storage containers of your choice

fermentation

  • the fermentation time will vary depending on the temperature of the storage location, but 2-3 days at room temperature is typically enough
  • taste test the kimchi each day and move to the fridge once the kimchi is at your preferred level of fermentation. once it reaches your desired taste, store it in the fridge and enjoy!