Young Radish Kimchi(Altari kimchi)

It is really pity that there are no word to explain Korean vegetables, I can't help using just 'radish' for 3~4 different vegetables.

Today's recipe is Young Radish Kimchi(Altari kimchi).
There are over 100 kimchies in Korea. Typical kimchi(chinese cabbage) is for winter season. In this season, between spring and summer, cucumber and young radish kimchi are good.

Ingredients : Young radish 2 kg, Salt 150g, crushed garlic 100g, fish source 50g, salted shrimp 50g, redpepper powder 200g, sugar 100g,(apricot enzyme), flour 50g, water

1. First of all, preserve young radish in salt for 2 ~3 hours and wash well with cold water.
If radish is too big, divide 2 or 4.

2. Make flour paste(starch) and cold down. This will be helpful for fermentation. This is food of ferment bacillus.

3. Mix ingredient with flour paste. According to preference, control the amount of fish source, salted shrimp, and so on.

4. Apply kimchi seasoning of No. 3 to salted radish of No.1.

5. Set this kimchi in room temperature for one day(24 hours) and put them refriger.

Kimchi stew with canned Saury

Saury is familiar fish for Korean, as raw fish and canned fish.
While all canned fishes are well-suited with Kimchi for Korean stew, I will make kimchi stew with canned saury.

Ingredients : Canned saury, Kimchi, Onion, Green onion, water, fish sauce, blackpepper

1. Usually, I make a kimchi stew with bite-sized kimchi, but, I make a kimchi roll with saury flesh as below.

2. Put the kimchi roll and onions in the pot and cover with water. You should pour the soup of canned saury.

3. During the boiling, taste the soup and season with fish sauce. Of course, you can season with salt but fish sauce make more deep and rich taste.

4. Add cut green onion and blackpepper.
Besides canned fishes(tuna, saury, mackerel), pork, ham and sausage are also well-suited with kimchi stew. It is more easy to make using well-done and bite-sized kimchi.

Dongchimi(water kimchi) radish salad

Radish is very important vegetable for Korean traditional food.
Korean uses it for Kimchi, water kimchi, soybean paste stew(doenjang jjigae), and so on.
From 2~3 years ago, I'm make a lot of water kimchi for use of white radish.
I cultivated white radish by myself in my small farm.


Frankly speaking, I found this recipes from newspaper, but it wasn't for salad but for noodles(Korean style mixed noodle). I realized that this will be very good side dishes such as souerkraut.


Ingredient : Radish(from water kimchi, Dongchimi), redpepper powder, sugar, vinegar, sesame oil, green onion.

radishi of water kimchi

1. Shred radish as below. Radishi of water kimchi is already salted as like pickles, so no need to use salt.

2. Mix shreded radish with sugar! Sugar gets rid of stale smell of radish.
3. Pour vinegar on it.
4. Mix it with redpepper powder.
5. Put the chopped green onion and add the sesame oil, and then mix them altogether.

This is food between salad and pickles or kimchi. I promise that this is fantastic taste for any Korean foods even other food such as currry, spaghetti, and so on.


This is my first writing in English.
I'll try to upload my own recipes for you.
Thanks.