Kimchi Radish Pickle Recipes

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KIMCHI RADISH PICKLE

Provided by Melissa Clark

Categories     easy, condiments

Time 45m

Yield 1 quart

Number Of Ingredients 7



Kimchi Radish Pickle image

Steps:

  • Scrub radishes well with a vegetable brush under cool running water. If using thick-skinned radishes such as watermelon, peel away any hairy or brown spots (you can either leave the rest of the skin on or peel radishes completely). If using small table radishes (usually red, purple, pink or white), trim away roots and most of the green stems, leaving 1/8 inch on top. Halve or quarter smaller radishes; cut larger radishes into bite-size wedges.
  • Place radishes in a bowl and toss with salt. Let rest for 20 minutes. Drain radishes in a colander set over a bowl, reserving brined juices. Rinse radishes quickly, then shake them to remove excess water.
  • Prepare the chile paste: In a large bowl, stir together 1/4 cup water with chile flakes, ginger, garlic, anchovies (if using) and sugar. Add drained radishes and mix well to coat with paste. Pack into a 1-quart jar (or 2 smaller jars), then pour the reserved brine into the bowl with the chile paste residue, swish it around to capture leftover seasonings, and pour brine into jar (the liquid will not cover the radishes). Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.

Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 2 grams

1 3/4 pounds radishes (a mix of different types, if possible)
1 1/2 tablespoons coarse kosher salt
2 tablespoons Korean chile flakes (not powder)
1 inch-long piece of fresh ginger root, peeled and grated
1 large garlic clove, minced or grated
3 anchovy fillets (optional)
1/2 teaspoon sugar

HOT KIMCHI PICKLE - QUICK

Make and share this Hot Kimchi Pickle - Quick recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Hot Kimchi Pickle - Quick image

Steps:

  • In a bowl, toss the cucumber with the salt; let stand for 15 minutes; drain.
  • Add the vinegar, sugar, sesame oil,garlic,hot pepper flakes and cayenne pepper.
  • Toss to combine.
  • Enjoy!

Nutrition Facts : Calories 28.9, Fat 1.2, SaturatedFat 0.2, Sodium 292.6, Carbohydrate 4.4, Fiber 0.5, Sugar 2.4, Protein 0.6

1 large cucumber, thinly sliced (about 2 cups)
1/2 teaspoon salt
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon sesame oil
2 cloves garlic, smashed
1/2 teaspoon hot pepper flakes
1/4 teaspoon cayenne pepper

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