The Pickle 25 · No. 10 of 25

  1. Spicy Radish Kimchi from Choi's Kimchi No.10Photo: Choi's Kimchi

    Kimchi and kraut

    Spicy Radish Kimchi

    From Choi's Kimchi · Portland, Oregon · @choiskimchi

    Fermented●●○Hot

    A family kimchi company in Portland making it the traditional way. The spicy radish is kkakdugi: cubes of Korean radish that stay crunchy and get fizzy.

    Radish kimchi is the one people forget, and the one that goes with everything fatty. Crunchy, sweet, sour, hot.

    Eat it withKorean fried chickenA bowl of rice and an eggSoup (seolleongtang or any beef soup)
    Order from Choi's Kimchi ↗More from Choi's Kimchi ↗

    Chef's quick version

    Kkakdugi (radish kimchi)

    50 min, then 2 days · makes About 1½ quarts · Korean radish (or daikon) cut into cubes, salted briefly, then dressed. It ferments fast, so taste it after a day.

    Save to my recipes

    You need

    • 2 lb (900 g) Korean radish or daikon, peeled, in ¾-inch cubes
    • 1½ tbsp kosher salt
    • 1 tbsp sugar
    • 3 tbsp gochugaru
    • 4 garlic cloves, grated
    • 1 tsp grated ginger
    • 1½ tbsp fish sauce
    • 3 scallions, cut into 1-inch pieces

    How to make it

    1. Toss the radish with the salt and sugar and leave 30 minutes. Drain the liquid but do not rinse.
    2. Add the gochugaru and mix until the cubes are red, then add the garlic, ginger, fish sauce and scallions.
    3. Pack into a jar, pressing down, and leave an inch of space.
    4. Leave on the counter 1 to 2 days until it tastes sour, then refrigerate.

    Chef's own quick version, in our words. It isn't Choi's Kimchi's recipe: for the real thing, order the jar.

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