Name: Quick Radish Kimchi
Prep time: 10 min
Total time: 2 d 10 min
Yield: 10
Cuisine: Korean
Ingredients: 2 pounds radishes, cut in half or quarters; 2 tablespoons salt; 1 tablespoon sugar; 10 scallions, cut into 1-inch pieces; 1/3 cup Gochugaru (chili flakes); 3 tablespoons chopped garlic; 2 tablespoons ponzu or fish sauce; 1-inch ginger, finely chopped

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This quick and easy radish kimchi recipe is going to be one of your favorites!

It only takes a few minutes to make it (plus a few days for it to ferment).

You can whip up a really simple, delicious (and oh-so-spicy) kimchi recipe in just a few steps. It does take a few (very hands-off) hours to days, though.

Ingredients

2 pounds radishes, cut in half or quarters
2 tablespoons salt
1 tablespoon sugar
10 scallions, cut into 1-inch pieces
⅓ cup Gochugaru (chili flakes)
3 tablespoons chopped garlic
2 tablespoons ponzu or fish sauce
1-inch ginger, finely chopped

Instructions

Combine the radishes, salt, and sugar in a large bowl and let sit for at least 1, and up to 3, hours.

Add the scallions, gochugaru, garlic, ponzu, and ginger to the radishes and mix.

Divide kimchi between to glass jars.

Eat immediately or let sit on the counter for two days to ferment.

Kimchi can be kept for up to two months in the fridge.

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Yield: 10 servings

Quick Radish Kimchi

This quick and easy kimchi recipe is going to be one of your favorites! It only takes a few minutes to make it (plus a few days for it to ferment).

Prep Time 10 minutes

Additional Time 2 days

Total Time 2 days 10 minutes

Ingredients

2 pounds radishes, cut in half or quarters
2 tablespoons salt
1 tablespoon sugar
10 scallions, cut into 1-inch pieces
⅓ cup Gochugaru (chili flakes)
3 tablespoons chopped garlic
2 tablespoons ponzu or fish sauce
1-inch ginger, finely chopped

Instructions

Combine the radishes, salt, and sugar in a large bowl and let sit for at least 1, and up to 3, hours.
Add the scallions, gochugaru, garlic, ponzu, and ginger to the radishes and mix.
Divide kimchi between to glass jars.
Eat immediately or let sit on the counter for two days to ferment.
Kimchi can be kept for up to two months in the fridge.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 31Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1505mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 1g