Chongkak Kimchi (Young Radish Kimchi)

    2 days

    This kim chi is very easy to make. This recipe makes a big batch that you can keep in the refrigerator.

    Ann Lee

    Washington, United States
    1 person made this

    Serves: 10 

    • 1.8-2kg (4 pounds) young small radishes
    • 3 tablespoon salt
    • 3 cups (750ml) water
    • Seasoning ingredients
    • 1 cup (250ml) water
    • 2 tablespoons sweet rice powder (glutinous rice flour)
    • 3 tablespoon fish sauce
    • 3 tablespoon Korean red pepper powder
    • 2 tablespoons crushed garlic
    • 1 tablespoon of crushed ginger
    • 4 green onion, cut 5cm (2 inch) long

    Prep:40min  ›  Extra time:1day23hr20min  ›  Ready in:2days 

    1. Peel the skin off the radish and trim the stems. Wash with cold water 2 times and cut young radish in half lengthwise with leaves. Sprinkle the radishes with salt, more on the radish part and less on the leaves. Place in a large bowl with enough pure water to cover the young radish. Let it sit for 5 hours to be preserved. Wash the young radish 2-3 times in cold water and leave in colander for 30 minutes to drain as much as it can.
    2. In a small pot, heat 1 cup (250ml) of water and 2 tablespoons sweet rice powder to a boil on medium heat for 10 minutes, it will be translucent. Pour into a large bowl and let it cool (about 20 minutes) and add fish sauce, red pepper power, garlic and ginger.
    3. Put the drained young radish into the large bowl and mix well with your hands. Add the green onions and mix well one more time.
    4. Place in a 2l jar (1/2 gallon). Push down the liquid until it covers the radish. Leave at room temperature for 1 day during summer (30°C) or 2 days (10°C) during winter to ferment. Push down on the young radishes, so liquid will cover them and keep in the refrigerator.

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    This is my favorite type of kimchi. I love the crisp, fresh crunch of the radish with the spicy pepper flakes. This recipe is amazing! I grew up eating this exact recipe and I must say that every other recipe for this dish does not do this one justice. Yum  -  12 Jan 2010