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Mooli Kimchi

This recipe was provided by

Kimchi Cult

Ingredients: 

(Makes 1kg) 

  • 1kg mooli (white radish) 
  • 32g gochugaru (Korean chili flake) 
  • 30g garlic   
  • 7g ginger   
  • 14g sugar  

Directions:  

  1. For Gakduggi (cubed radish kimchi), cut mooli into 1cm cubes and salt for 2 hours with 3% salt.  For Saengchae Kimchi (shredded mooli kimchi), shred radish with a mandolin and salt with 3% salt by weight of mooli. 
  2. Once salted, rinse mooli, weigh and mix according to above weights.
  3. Allow to ferment at room temperature for one day then refrigerate.