45 min
Hands-on time
+ 2 ngày soaking or marinating first
MediumDifficulty
5 stepsSteps
Method
- 1 Wash the young radishes very gently; bruised leaves will make the kimchi slimy.
- 2 Salt the mixture and let it sit for 40 minutes, then rinse thoroughly and drain, without squeezing.
- 3 Cook the rice flour paste and let it cool; this helps speed up fermentation and thicken the kimchi sauce.
- 4 Mix the paste with chili powder, fish sauce, and crushed garlic to make a thin sauce.
- 5 Mix gently with the radishes, arrange in a jar, and let it ferment in a cool place for 2 days. Serve cold with noodles or rice.