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Leaf Cabbage Kimchi vs Radish Kimchi

There are two types of kimchi, one is with leaf cabbage the most popular one and on the other hand radish kimchi. You might think what are the differences somehow they are the same kimchi. The benefits are same and so do the procedure. Let me answer that. 

The difference is those who are new to Korean food won't know the existence of radish kimchi because of the popularity of leaf cabbage kimchi. To be honest, even I didn't know at the first place. After researching and reading articles then only I knew about radish kimchi.

I'm sharing both of the Kimchi's recipes. Hope you try and enjoy the process.

Radish Kimchi

Ingredients to need

  1. 1 kg Korean radish (2.5 pounds), or daikon radish, rinsed and skin peeled
  2. 3 stalks green onion (50 g / 1.8 ounces), rinsed
  3. 2 Tbsp raw sugar
  4. 2 Tbsp rock salt or Korean coarse salt
  5. 1/2 small brown onion (70 g / 2.5 ounces), skin peeled, cut into small pieces to blend
  6. 1/2 small red apple (50 g / 1.8 ounces), seed and core removed, cut into small pieces to blend
  7. 3 Tbsp Korean fish sauce , I used anchovy sauce
  8. 1 Tbsp minced garlic
  9. 1/2 Tbsp minced ginger
  10. 4 Tbsp Korean chili flakes (gochugaru)
  11. 1/4 cup water
  12. 1 Tbsp rice                                                                                      

Steps to make Radish Kimchi

  1. Cut the radish into medium sized cubes or according to your preference. Put the cubed radish into a large mixing bowl and add the sugar and salt then mix them well. Leave it for 1 hour in room temperature.

  2. While waiting, chop the green onion into small pieces and make the Kimchi base. Blend the onion and apple with the fish sauce in a blender. (the volume of the fish sauce is according to your prefference). Make the rice porridge by mixing the water and the rice flour in a bowl and heating them up for 1 min in a microwave. It should give you a mildly runny porridge texture. Mix all the Kimchi base ingredients (*except for 2 Tbsp of Korean chili flakes) in a medium sized bowl.

  3. After one hour, rinse the radish in cold running water a couple of times and drain excess water.

  4. Put the radish into a clean mixing bowl and add 2 Tbsp of Korean chili flakes. Mix the chili flakes with the radish evenly. Add the chopped green onion and the Kimchi base and mix them evenly and thoroughly.

  5. Move the seasoned radish into an air tight glass container and leave it at room temperature for between 6 to 24 hours depending on the temperature. After that keep it in the fridge.

Recipe retrieved from :

Leaf Cabbage Kimchi

The main ingredients

The ingredients you need are

1. leaf cabbage (2 whole cabbage)

2. Carrot ( 2 minced well)

3. Salt ( 1 teaspoon)

4. Sugar (1/2 teaspoon)

5.Gochujang (2 tablespoon)

6.Garlic ( 1 clove minced)

7. Ginger ( 1/2 blended)


1. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.

2.Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. 

3.Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. 

4.Let stand for 1 to 2 hours. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. 

5.Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste. Make the spice paste. Rinse and dry the bowl you used for salting.

6. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.

7.Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.

8. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

9. Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.

10. Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.

Recipe source : 

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