Name: Quick Kimchi Radish and Cucumber
Prep time: 30 min
Total time: 720 min
Yield: 6 servings
Cuisine: Korean cuisine
Ingredients: 1 lb daikon radish (peeled and cut into 1/4-inch thick half-moons); 2 pcs cucumber (Korean or Persian, sliced into 1/4-inch thick rounds); 2 pcs scallions (chopped); 2 tbsp salt (kosher or sea salt); 2 tbsp gochugaru (Korean chili flakes, adjust to taste); 4 pcs garlic (cloves, minced); 1 tbsp ginger (grated fresh); 2 tbsp rice vinegar (unseasoned); 1 tbsp sugar; 1 tsp fish sauce (optional)

A vibrant bowl of thinly sliced kimchi radishes and cool cucumbers is lightly dressed, creating a refreshing and colorful side dish perfect for any meal.

This quick kimchi recipe brings the bold, spicy, and tangy flavors of traditional kimchi to your table with minimal effort. Fresh daikon radish and crisp cucumbers are rapidly transformed through a simple brining process and then coated in a vibrant paste made from Korean chili flakes (gochugaru), pungent garlic, aromatic ginger, and a hint of sweetness. Ideal for those exploring fermentation or seeking a fast-track pickling project, this dish offers a delightful crunch and a probiotic boost. It's a versatile condiment perfect as a zesty side dish, a flavourful addition to stir-fries, or a vibrant topping for rice bowls, injecting an irresistible depth of flavor into any meal.

Preparation time: 30 min
Total time: 12 hrs
Servings: 6

Instructions

Preparation

1In a large bowl, combine the sliced daikon radish and cucumber with the salt. Toss well and let sit for 30 minutes to 1 hour, allowing the vegetables to release their water. This step helps create a crispier kimchi and draws out excess moisture, concentrating flavors.

Making the Paste

1While the vegetables are brining, prepare the kimchi paste. In a separate bowl, combine the gochugaru, minced garlic, grated ginger, rice vinegar, sugar, and optional fish sauce. Mix until a thick paste forms. If the paste is too dry, add a tiny bit of water.

Assembly and Fermentation

1After brining, thoroughly rinse the radish and cucumber under cold water to remove excess salt. Squeeze gently to remove as much water as possible without damaging the vegetables. Pat dry with paper towels.
2Add the rinsed and dried vegetables and chopped scallions to the bowl with the kimchi paste. Using gloved hands, mix everything together thoroughly, ensuring all vegetables are evenly coated with the paste.
3Transfer the kimchi to a clean jar or airtight container, pressing down firmly to remove any air pockets. Leave about an inch of headspace at the top.
4Seal the container and let it ferment at room temperature for 1-2 days. After 1 day, taste the kimchi. If it has developed a pleasant tanginess, transfer it to the refrigerator. If you prefer a stronger fermented flavor, allow it to ferment for another day. Colder temperatures will slow down fermentation. Store in the refrigerator for up to 2-3 weeks.

Instructions

Preparation

1In a large bowl, combine the sliced daikon radish and cucumber with the salt. Toss well and let sit for 30 minutes to 1 hour, allowing the vegetables to release their water. This step helps create a crispier kimchi and draws out excess moisture, concentrating flavors.

Making the Paste

1While the vegetables are brining, prepare the kimchi paste. In a separate bowl, combine the gochugaru, minced garlic, grated ginger, rice vinegar, sugar, and optional fish sauce. Mix until a thick paste forms. If the paste is too dry, add a tiny bit of water.

Assembly and Fermentation

1After brining, thoroughly rinse the radish and cucumber under cold water to remove excess salt. Squeeze gently to remove as much water as possible without damaging the vegetables. Pat dry with paper towels.
2Add the rinsed and dried vegetables and chopped scallions to the bowl with the kimchi paste. Using gloved hands, mix everything together thoroughly, ensuring all vegetables are evenly coated with the paste.
3Transfer the kimchi to a clean jar or airtight container, pressing down firmly to remove any air pockets. Leave about an inch of headspace at the top.
4Seal the container and let it ferment at room temperature for 1-2 days. After 1 day, taste the kimchi. If it has developed a pleasant tanginess, transfer it to the refrigerator. If you prefer a stronger fermented flavor, allow it to ferment for another day. Colder temperatures will slow down fermentation. Store in the refrigerator for up to 2-3 weeks.

Nutrition Information

Calories: 46 kcal
Protein: 1 g
Fat: 0 g
Carbs: 10 g

Nutrient	Per serving
Calories	46 kcal
Protein	1 g
Fat	0 g
Carbs	10 g

Tips

Wear gloves when mixing the kimchi paste to protect your hands from the chili and prevent skin irritation.
Ensure your vegetables are well-drained after brining to prevent waterlogged kimchi and allow the flavors to concentrate.
Serve this quick kimchi chilled as a refreshing side dish or as a zesty condiment with grilled meats, rice, or noodles.