Quick Kimchi Daikon

Winter

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Winter 〰️

Craving a vibrant kick? This quick kimchi daikon recipe delivers. It's the perfect balance of spicy, sour, and sweet, making it an irresistible refrigerator staple. Toss it into salads, elevate your rice bowls, or serve it as a refreshing side dish to any main.

Ingredients:

• 500g daikon radish, diced into small 2 cm cubes

• 1 tsp salt

• 1 tbsp sugar

• 2 garlic cloves, minced

• 1 tsp fresh ginger, minced

• 1 scallion, chopped

• 1 tbsp fish sauce (or soy sauce/plant-based fish sauce for a vegetarian version)

• 3 tbsp Korean red pepper flakes (gochugaru) – adjust to taste for less heat

  Method:

• In a large bowl, toss the diced daikon with the salt and sugar. Let sit for 30 minutes, tossing occasionally.

• After 30 minutes, drain the daikon, reserving about ⅓ cup of the liquid released.

• In a separate bowl, combine the reserved daikon liquid with garlic, ginger, scallion, fish sauce, and gochugaru. Mix well to form the kimchi paste.

• Add the daikon cubes to the paste and mix thoroughly until evenly coated.

• Transfer the mixture to a clean, airtight glass container. Press the mixture down firmly to compact it and reduce air exposure.

• Seal the container and store in the fridge.

Storage Tip:

The kimchi will keep for up to 2 weeks in the refrigerator. Use a clean spoon each time to avoid contamination.