There are 187 official types of kimchi on record and every Korean family has its own secret of how to make it. This recipe omits fish sauce and instead uses seaweed, making it a vegetarian/vegan-friendly. Most commercial kimchis have added sugar, but instead you can use pear or apple for a hint of sweetness.
1/2 daikon (white radish)
a bunch of spring onions, minced
5cm of peeled ginger, grated
4 cloves of garlic
2 tbsp gochugaru, Korean chili powder
1tbsp rice flour
1/4 tsp flaked dulse seaweed
- First weigh your daikon and calculate 3% of that weight; that will be the amount of salt you need. Cut daikon into small cubes and salt them. Leave them in a bowl for 30 minutes or an hour to release their juice.
- Make the paste with spring onion, garlic, ginger and Korean red chili powder in a food processor or pound it all together with a pestle and mortar. Mix in the rice flour to combine everything.
- Drain the daikon, keeping the released juices aside. Coat it with a paste and add 1/3 or 1/2 of daikon juice to create enough brine.
- Pack the kimchi into a jar that is sterilised. Press down until paste liquid rises to cover daikon. You need to keep everything submerged, so if it is necessary cut a large chunk of daikon to serve as weight on top of your ferment.
- Ferment on the kitchen counter; “burp” it daily and when it tastes ripe to you (check it after 4-5 days), move it to the fridge for a couple of weeks to develop a deeper flavour.
Enjoy with a bowl of rice/noodles and steamed fish or grilled meat or as a side dish. In Korea they traditionally serve it with various bone soups or soybean sprout soup.