Radish Kimchi

  • Serves

    makes about 12 cups


Very large, firm daikon radishes are the best for making this classic kimchi.


  • 4 lb. daikon radishes, peeled and cut into 1" cubes
  • 1 lb. Napa cabbage (firm inner leaves only), cut into 1" cubes
  • 2 tbsp. kosher salt
  • 1 12 cups roughly chopped trimmed Korean watercress
  • 13 cup sugar
  • 14 cup Korean chile powder
  • 2 tbsp. finely chopped Korean salted shrimp
  • 2 tsp. distilled white vinegar
  • 6 cloves garlic, finely chopped
  • 5 scallions, white and light green parts only, cut into 1" lengths
  • (1) 1" piece ginger, peeled and grated


Step 1

Put radishes, cabbages, and salt into a large bowl and toss to combine; let sit for 15 minutes.

Step 2

Meanwhile, in another large bowl, combine the remaining ingredients. Add the salted radishes and cabbages and any juices from the bowl and toss to combine. Transfer mixture to a clean 1-gallon or 4-qt. glass jar, pressing down on the ingredients to compact them. Cover jar tightly with 2 layers of plastic wrap and let sit at room temperature for 4 days.

Step 3

Uncover jar to release any carbon dioxide, stir ingredients, re-cover jar, and transfer to refrigerator. Let sit in the refrigerator, shaking the jar to disperse the ingredients from time to time, for at least 5 days. The kimchi will keep, refrigerated, for at least 6 months (its flavor will sharpen over time).

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