I have some red radishes in my fridge and i wanted to make kimchi using it. Do I need to blanch after cutting them up or should I just add the kimchi paste after salting them for a few hours and call it a day?
(I made a batch of carrot kimchi before this and forgot to blanch it 😔 but im not sure if red radishes need to be treated the same sorry if it’s a stupid question haha)
by mealprepgodtoday
2 Comments
I’ve never heard of blanching any vegetables for any kind of kimchi. Uzbek carrot kimchi sautes the onions, but still no blanching.
Red radishes are a lot more bitter than mu or daikon. They aren’t great for kimchi. Musaengchae would be a better option since it uses more sugar. Or just doing a quick vinegar/sugar/salt pickle.
I’d follow a recipe for [kkakdugi](https://www.maangchi.com/recipe/kkakdugi) instead of napa cabbage kimchi. Salt and sugar to prep the radish and only for about 30 minutes, not hours. Since they’re already relatively small rounds, you can just halve them.The pictured radish will have some natural peppery spice as it is the same family as mustard.