Korean White Radish Kimchi


  • 3 and 1/2 lbs Chinese diacon radish, peeled
  • 2 cups kosher salt
  • 1 tsp sugar
  • 5 tbs Korean chili powder (available at Asian Groceries)
  • 1 garlic clove, crushed
  • 1/2 onion, minced
  • 3 scallions, thinly sliced
  • 1 tbs kosher salt
  • 1 tsp fish sauce
  • 1 tsp fresh ginger, peeled and diced
  • 4 and 1/2 tsp light brown sugar

In Korea white radish Kimchi is traditionally eaten as the Autumn evenings start to dray in, as it has a spiciness that fortifies against the cold. The pungent aromas and tangy flavors make this one of the most popular varieties of Kimchi.


  • Cut the radish into 3/4 inch cubes.
  • Place in a bowl and coat with kosher salt. Leave for 2 hours, draining off any water that collects in the bottom of the bowl. Drain well at the end of salting.
  • Combine all the ingredients for the seasoning and mix well with the salted radish.
  • Place the radish in an airtight container and seal.
  • Leave at room temperature for 24 hours, then chill.

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