I’m delighted to share my recipe for a Korean side dish that is very close to my heart – cubed radish kimchi. As someone who works at Food and Meal developing recipes, I often rely on my Korean heritage for inspiration. This quick pickled radish kimchi takes me right back to childhood memories of making it with my grandmother.
When I was young, every fall we would gather bundles of fresh, crisp Korean radishes from the garden. I used to marvel at their stunning magenta hue peeking through pale green tops. My grandma would patiently guide my small hands in cubing the firm radish bulbs before layering them with spicy gochugaru pepper flakes, scallions, garlic, ginger, and fish sauce. We would chat and laugh as we mixed the ingredients together with our fingers, letting the flavors marry.
As an adult, recreating cubed radish kimchi is a soothing ritual that keeps me connected to my roots. I love the simplicity of it – just a few humble ingredients transformed into a brightly-colored, pleasantly-pungent side dish. It only takes 10 minutes of active prep time, but the rewards last all winter long as the kimchi ages gracefully, growing tangier and more complex over time.
The burst of spicy, garlicky heat contrasted by the cooling crispness of the radishes is extremely addictive. I enjoy a small bowl alongside any meal, though it also makes a fantastic topping for rice bowls, noodles, sandwiches, or eggs. The sharp acidity and crunch cuts through rich and heavy flavors.[
Cubed Radish Kimchi Recipe
CUBED RADISH KIMCHI
Equipment
Ingredients
- 3 1/2 pounds Korean radish, peeled and cut into 3⁄4-inch cubes
- 2 cups sea salt, plus 1 tablespoon
- 5 teaspoons sugar
- 6 tablespoons gochugaru
- 1⁄2 large onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fish sauce
- 2 scallions, chopped
- 1 inch piece fresh ginger, peeled and finely chopped
Instructions
- Put the radish in a large bowl and cover with 2 cups salt. Mix gently to combine. Let sit at room temperature for 2 hours. Any water will drain away, collecting at the bottom of the bowl.
- Rinse the radish well with cold water and drain thoroughly.
- In a large bowl, combine the sugar, gochugaru, onion, garlic, fish sauce, scallions, ginger, and the remaining 1 tablespoon salt and mix well. Add the radish and toss to coat.
- Transfer the seasoned radish into an airtight glass container (leaving 2 inches at the top), cover, and store at room temperature for at least 24 hours.
- Serve immediately, or store in an airtight glass container in the refrigerator for up to 2 months.
Video
Notes
- Radish Selection: Opt for firm, fresh radishes for the best results. Their natural crunchiness will shine through in the final product.
- Balancing Spiciness: The amount of red pepper flakes you add determines the heat level. Start with a moderate amount and adjust to your preference.
- Fermentation Finesse: The magic of Cubed Radish Kimchi lies in fermentation. Be patient and allow the flavors to develop over time. Taste daily to find the sweet spot of tanginess.
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
Crafting kimchi requires both time and patience, but I can assure you that the end result is well worth the investment. To ensure a perfect fermentation process and a delicious outcome, follow these essential tips. Take your time and be deliberate in massaging the salt and spice paste into each cabbage leaf, allowing the flavors to deeply penetrate. Opt for fresh, high-quality ingredients, as the excellence of your Napa cabbage and spices significantly impacts the final product. Maintain a cool room temperature during fermentation; I prefer placing mine near a window with indirect sunlight and recommend daily monitoring. Allow the kimchi to ferment for a minimum of 3 days before indulging to allow the flavors to reach their full potential. When storing in a jar, leave ample room for expansion as gases develop during fermentation. For those unaccustomed to bold flavors, start with small servings, as a little kimchi goes a long way. I recommend beginning with a modest side dish portion to fully appreciate this culinary delight.
Serving Suggestions
For those seeking inspiration, consider serving this spicy and tangy kimchi alongside some of my favorite pairings. Japanese pan-fried dumplings, Gyoza, filled with pork and vegetables, create a perfect harmony as the kimchi cuts through the rich, fatty filling. Enhance a classic Japanese noodle stir fry, Yakisoba, with sharp kimchi to brighten up the salty noodles, and top it off with a fried egg for an extra protein boost. Indulge in the dangerously addictive Japanese fried chicken nuggets,, with the perfect balance of kimchi acidity cutting through the crispy richness, especially when dipped in kewpie mayo. The soothing and umami-rich Oyakodon, a Japanese “parent and child” rice bowl dish, benefits from the spice and crunch of kimchi. For a comforting experience, savor the iconic Japanese rice bowl, Katsudon, where the sweet and sour kimchi beautifully cuts through the heavy fried pork. I hope these serving suggestions inspire you to create delectable Asian fusion meals using my Napa Cabbage Kimchi!
Frequently Asked Questions of Cubed Radish Kimchi
- How do you cut radishes for kimchi? To cut radishes for kimchi, start by washing and peeling the radishes. Slice them into thin rounds, julienne strips, or cubes, depending on your preference and the desired texture for your kimchi.
- Can I use regular radish in kimchi? Yes, regular radishes can be used in kimchi. While daikon radish is commonly used, regular radishes bring a slightly different flavor and texture to the kimchi.
- What does radish kimchi taste like? Radish kimchi, whether made with daikon or regular radishes, has a crisp texture and a tangy, slightly spicy taste. The fermentation process adds complexity and depth to the flavor profile.
- What can I use instead of daikon in kimchi? If you don’t have daikon, you can substitute it with regular radishes, Korean radishes, or turnips. Each will impart its unique flavor and texture to the kimchi.
- How long does Cubed Radish Kimchi last? How should I store it? When properly stored in an airtight container in the refrigerator, Cubed Radish Kimchi can last for several months. The flavors will continue to develop over time.
- Can I adjust the spiciness of the kimchi? Absolutely! The amount of red pepper flakes you use can be adjusted to control the heat level. Start with a smaller amount if you prefer milder kimchi.
- Can I use a different type of radish for this recipe? While this recipe is tailored for traditional radishes, you can experiment with different radish varieties for unique flavors and textures.
- Can I use Cubed Radish Kimchi in cooking? Certainly! Cubed Radish Kimchi can be used to add a tangy kick to various dishes. Try it in stir-fries, noodle bowls, and even as a topping for pizza.
- How should I store leftovers? Leftover Cubed Radish Kimchi should be kept in an airtight container in the refrigerator. As it continues to ferment, its flavors will mature and intensify.
Conclusion
I hope you’ve enjoyed this Napa Cabbage Kimchi recipe as much as I’ve enjoyed sharing it with you. As I mentioned at the start, I work at Food and Meal where we develop recipes daily. However, this one comes straight from my family traditions and connection to my Korean background.
I’m so happy to pass along my improved version of my grandmother’s kimchi for you to make and enjoy at home. The final result is a healthy, probiotic-rich side dish that perfectly accompanies any Asian-inspired meal. Feel free to adjust and experiment with ingredients over time to customize it to your personal tastes.
If you try this recipe, I’d love to hear your feedback over on the Food and Meal website or social media channels! Please tag @foodandmeal and let the community know how it turned out. Also let me know if you have any other Korean recipe requests – it motivates me to develop more of my family dishes to share on the blog.
I’m endlessly grateful I can maintain my bond to my heritage through cooking dishes like Napa Cabbage Kimchi. Food is so much more than sustenance – it’s culture, tradition, family, and love all wrapped into one. I hope everyone gives kimchi-making a try at least once. The hands-on process is very rewarding.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.