30-Min Korean Cubed Radish Kimchi Recipe

This incredibly delicious cubed radish kimchi is perfect for anyone and requires just a few simple ingredients. It’s easy to make and absolutely flavorful! I’ll guide you through each step, and you’ll have it ready in just 30 minutes!

Korean Cubed Radish Kimchi Recipe

Serving: 4
Prep time: 15 minutes
Rest time: 15 minutes

For the radish:
1 large (4 pounds) Korean radish, or replace with daikon
1 ½ tablespoons salt

For the kimchi paste:
½ large apple, or Asian pear
½ small onion
1 slice ginger
8 cloves garlic
½ tablespoon sugar
3 tablespoons reserved radish liquid
3 tablespoons fish sauce, or replace with soy sauce
3/4 cup Korean hot pepper flakes (gochugaru)
3 stalks scallions, chopped

Korean Cubed Radish Kimchi Instructions

1. Prepare the radish:

• Start by peeling off the skin of the Korean radish. (If your radish is super fresh, you could also make the kimchi with the skin on.)
• Next, slice off the ends, cut it into thick rings, and chop those rings into cubes.
• In a large mixing bowl, add the cubed radish and sprinkle it with some salt to draw out moisture.
• Let it rest for about 15 minutes, and reserve about 3 tablespoons of radish liquid. Rinse off the salt and drain.

2. Prepare the other ingredients:

• Slice 1/2 apple into large pieces.
• Cut 1/2 onion into big slices.
• Slice a piece of ginger.
• Chop some scallions.

3.  Make the kimchi paste:

• In a food processor, combine the apple, onion, ginger, garlic, sugar, reserved radish liquid, and fish sauce. Blend everything into a smooth paste.
• Then, gently stir in Korean hot pepper flakes. Finally, add in scallions and mix everything together.

4. Make the cubed radish kimchi and ferment:

• Combine the cubed radish with the kimchi paste, mixing until the radish is well coated.
• The cubed radish kimchi can be eaten right away, but for an authentic fermented flavor, place it in an airtight container. Let it sit at room temperature for approximately 6 hours, then transfer it to the refrigerator to continue fermenting for 3 to 7 days. The cold will slow down the fermentation process, and the kimchi can be kept in the fridge for 1 to 2 months