My Granny’s Korean Radish Kimchi

Flushing native Caroline Shin produced the  award-winning, documentary-style web series, “Cooking with Granny,” starting with her own kimchi-queen Korean grandma, Sanok Kim, in 2011. The show began in earnest in 2014 when Shin launched a Kickstarter and asked people to nominate their own grannies. 

By / Photography By Julie Goldstone | April 06, 2018

Ingredients

  • 6 young radishes, scrubbed
  • 2 tablespoons fish sauce
  • 2 tablespoons ground red pepper flakes
  • 1 head garlic
  • 1 bunch scallions
  • 1 tablespoon sugar
  • 1 tablespoon sea salt

Preparation

Cut off and discard any old, wilted leaves. Quarter the radishes. Wash each part thoroughly. Peel and crush the garlic. Cut the scallions at a diagonal about a quarter inch wide. Sprinkle sea salt on the washed radishes. Toss. Set the salted radishes aside for 30 minutes. Pour out the liquid from the bowl. Wash the radishes again and place them back in the bowl. 

Add the red pepper flakes, sugar, garlic, fish sauce and scallions. Toss. Place inside an airtight container. Clean off any residue from the outside of the container. Leave aside to ferment in room temperature for at least two days. 

Transfer the kimchi to the refrigerator, where it will continue to ferment. Enjoy! 

Ingredients

  • 6 young radishes, scrubbed
  • 2 tablespoons fish sauce
  • 2 tablespoons ground red pepper flakes
  • 1 head garlic
  • 1 bunch scallions
  • 1 tablespoon sugar
  • 1 tablespoon sea salt
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