Mid-Atlantic Spiced Radish Kimchi

Ingredients

In this adaptation, the traditional Korean Chonggak kimchi is infused with the flavors of the Mid-Atlantic region. The original recipe is modified by incorporating local spices and seasonings commonly used in the Mid-Atlantic United States. This fusion creates a unique and exciting twist on the traditional kimchi, adding a touch of tanginess and heat to the dish. We alse have the original recipe for Chonggak kimchi, so you can check it out.

• 2 bunches of chonggak radishes (about 1 pound or 450g), trimmed and washed 2 bunches of chonggak radishes (about 1 pound or 450g), trimmed and washed
• 1/4 cup (60ml) sea salt 1/4 cup (60ml) sea salt
• 2 tablespoons (30ml) fish sauce 2 tablespoons (30ml) fish sauce
• 2 tablespoons (30ml) apple cider vinegar 2 tablespoons (30ml) apple cider vinegar
• 2 tablespoons (30ml) maple syrup 2 tablespoons (30ml) maple syrup
• 1 tablespoon (15ml) Old Bay seasoning 1 tablespoon (15ml) Old Bay seasoning
• 1 tablespoon (15ml) crushed red pepper flakes 1 tablespoon (15ml) crushed red pepper flakes
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 2g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cut the chonggak radishes into bite-sized pieces and place them in a large bowl.
2. 2.
   Sprinkle the sea salt over the radishes and toss to coat evenly. Let them sit for 1 hour to draw out excess moisture.
3. 3.
   Rinse the radishes thoroughly under cold water to remove the salt. Drain well and set aside.
4. 4.
   In a separate bowl, combine the fish sauce, apple cider vinegar, maple syrup, Old Bay seasoning, crushed red pepper flakes, minced garlic, and chopped onion. Mix well to create the marinade.
5. 5.
   Heat the vegetable oil in a pan over medium heat. Add the marinade mixture to the pan and cook for 2-3 minutes, stirring occasionally.
6. 6.
   Remove the pan from heat and let the marinade cool completely.
7. 7.
   Once cooled, pour the marinade over the drained radishes. Mix well, ensuring all the radishes are coated with the marinade.
8. 8.
   Transfer the radishes and marinade to a clean, airtight jar or container.
9. 9.
   Allow the kimchi to ferment at room temperature for 2-3 days, then refrigerate for an additional 2-3 days to enhance the flavors.
10. 10.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Chonggak radishes — Make sure to wash and trim the radishes thoroughly before using them in the recipe. Their crisp texture adds a delightful crunch to the kimchi.
• Old Bay seasoning — This iconic Mid-Atlantic spice blend adds a unique flavor profile to the kimchi. If you can't find Old Bay seasoning, you can substitute it with a combination of paprika, celery salt, black pepper, and cayenne pepper.

Tips & Tricks

• For a spicier kimchi, increase the amount of crushed red pepper flakes according to your preference.
• Allow the kimchi to ferment for longer if you prefer a stronger and more tangy flavor.
• Serve the kimchi as a side dish alongside grilled meats or seafood for a delicious combination of flavors.
• Use the leftover kimchi to create unique and flavorful sandwiches or tacos.
• Adjust the sweetness of the kimchi by adding more or less maple syrup according to your taste.

Serving advice

Serve the Mid-Atlantic Spiced Radish Kimchi chilled as a side dish or condiment. It pairs well with grilled meats, seafood, or even as a topping for burgers or hot dogs. The tangy and spicy flavors of the kimchi will add a delightful kick to any meal.

Presentation advice

Present the Spiced Radish Kimchi in a small bowl or dish, garnished with a sprinkle of crushed red pepper flakes and a few fresh chonggak radish leaves. The vibrant red color of the kimchi will make it visually appealing and appetizing.