This radish kimchi combines firm daikon and Napa cabbage fermented with gochugaru, Korean salted shrimp, and aromatics for a crisp, spicy condiment that develops sharper flavor over its 6-month refrigerated shelf life.
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Put radishes, cabbages, and salt into a large bowl and toss to combine; let sit for 15 minutes.
Meanwhile, in another large bowl, combine the remaining ingredients. Add the salted radishes and cabbages and any juices from the bowl and toss to combine. Transfer mixture to a clean 1-gallon or 4-qt. glass jar, pressing down on the ingredients to compact them. Cover jar tightly with 2 layers of plastic wrap and let sit at room temperature for 4 days.
Uncover jar to release any carbon dioxide, stir ingredients, re-cover jar, and transfer to refrigerator. Let sit in the refrigerator, shaking the jar to disperse the ingredients from time to time, for at least 5 days. The kimchi will keep, refrigerated, for at least 6 months (its flavor will sharpen over time).
Refrigerate in an airtight glass jar; kimchi keeps for at least 6 months. Flavor sharpens over time. No reheating needed; serve cold or at room temperature.
1-gallon or 4-quart glass jar · plastic wrap
4 days at room temperature, then at least 5 days in the refrigerator for a total of 9+ days before serving. Flavor sharpens with longer storage.
Yes, but Napa cabbage's firm inner leaves are preferred for texture. Use firm inner leaves of any cabbage variety.
Use anchovy paste or fish sauce as a substitute (reduce amount slightly, as these are more potent), though the flavor profile will differ.
To release carbon dioxide produced during fermentation. Stir the ingredients to redistribute flavors, then re-cover and refrigerate.
Properly fermented kimchi will be tangy and pungent but not moldy or foul-smelling. If it smells rotten or shows mold, discard it.
