This is a classic spicy, fermented pickle, though many people enjoy it fresh as well. No matter when you eat it, the daikon stays wonderfully crisp and juicy. It’s excellent served over rice or stir-fried with beef or tofu. While this version isn’t made overly spicy, it still brings plenty of heat to the table—feel free to increase the chile flakes if you prefer more kick. This is a traditional side to Korean fried chicken, among many other dishes. It’s one of my favorite kimchis.
Time: 1 to 3 days pickling/curing
Yield: About 3 cups
Ingredients
- 2 pounds daikon radish
- 1 tablespoon plus 2 teaspoons fine sea salt
- 2 tablespoons sugar
- 2 large cloves garlic, minced
- 1 (¾-inch) piece fresh ginger, unpeeled and minced
- ¼ cup Korean chile flakes
- 2 tablespoons fish sauce
Instructions
Peel the daikon and cut it into bite-sized cubes. Place the cubes in a large bowl and toss with the salt and sugar. Let sit for 30 minutes, stirring once halfway through.
Drain the radish and discard the liquid. Return the radish to the bowl, then add the garlic, ginger, chile flakes, and fish sauce. Toss until evenly coated, then press the mixture firmly into the bowl.
Lay a sheet of plastic wrap directly but loosely over the radish, leaving space around the edges for airflow. Cover the bowl loosely with a clean kitchen towel to keep out debris while allowing air to circulate.
Let the kimchi sit in a cool, dark place for 1 to 3 days, stirring once daily, until it develops a pleasantly fermented aroma.
To store, transfer the kimchi to a shallow square or rectangular container—preferably glass or ceramic, as these materials won’t retain odors. Keep refrigerated for up to 2 weeks.
