Americans have taken the taste of the Korean fermented staple, Kimchi, into their hearts. You can get them at your local Asian markets and chain stores such as Trader Joes. You may think making Kimchi is a difficult process, but it’s not.
Jang Young Yune, the Public Relations Manager of the Korean Food Foundation, wants to show Americans making Kimchi is not a complicated affair. She and her team made their maiden appearance at the 2013 New York City Wine & Food Festival. For devotees, it was a reintroduction to a favorite. For novices however, it was intimidation and curiosity. Ms. Yune’s aim is to have the general public not only becoming familiar with Kimchi, but the rest of the Korean culinary repertoire.
New York Times food writer, Melissa Clark, was on hand to demonstrate how to make Kimchi radish in the comfort of your own home. The basic ingredients are radishes, sea salt, Korean chili flakes, fermented anchovies, sugar, grated ginger and garlic. This is a perfect accompaniment for salads, meals, beer or fine on its own
Here are her easy steps to make Radish Kimchi.
- Wash and drain the radishes.
- Cut the radishes into smaller pieces.
- Sprinkle a generous amount of sea salt. This draws the moisture from the radishes. Let the radishes sit for about 10 minutes.
- Drain the radishes, but save the liquid reserve. Put the radishes in a separate mixing bowl.
- Finely grate about 1-2 tablespoons of garlic and ginger. Add the ginger and garlic to radishes.
- Add 1-1 1/2 teaspoons of Korean chili flakes.
- Add 1 tablespoon of Korean fermented anchovies.
- Add a pinch of sugar.
- Add the radish reserve juices to the mixture and mix it all up.
- Let it sit in the fridge for at least 24 hours
* The longer you let it sit in the fridge, the stronger the Kimchi radishes will taste.