in Recipes

Radish kimchi

updated

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Ingredients for 1 servings:

  • 600 g radish(s)
  • 300 g carrot(s)
  • 1 bunch of spring onions
  • 3 cm ginger, finely chopped
  • 1 large jalapeño(s)
  • 25 g horseradish, freshly grated
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1 tbsp paprika powder, coarse
  • 3 tbsp juice (sauerkraut juice)
  • 1 liter of salt water with 30 g of sea salt

Instructions

Working time approx. 30 minutes; Rest period approx. 7 days; Total time approx. 7 days 30 minutes

fermented makes 3 jars of 500 ml each

Prepare three 500 ml preserving jars. Cut the radish, carrots, and onions into 1 cm thick strips. Finely grate the horseradish. Finely chop the jalapeño pepper and ginger. Mix all ingredients except the sauerkraut juice and salted water and let stand for 1 hour. Divide the vegetables among the three preserving jars and press down firmly. Top with 1 tablespoon of sauerkraut juice and the salted water. Seal and let stand in a warm, dark place for 1 week.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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