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Chonggak kimchi, small whole radishes served with chili powder and garlic
Korean dish, spicy and fermented radish

Spicy Whole Radish Kimchi (Chonggak Kimchi)

Author: Flavelo
Recipes
Kimchi is the art of fermentation. The specialty of Chonggak Kimchi is the use of 'ponytail' radishes, which are not sliced but pickled whole, including their greens. The dense flesh of the radish stays crunchy for months, absorbing the spicy garlic marinade beautifully. The soul of the process is the work of lactobacillus bacteria: they transform the vegetable sugars into acid, preserving the radish and creating that characteristic fizzy, tangy flavor we adore.
🕒 Prep Time 1 hr
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 60 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Large mixing bowl
  • Rubber gloves (mandatory due to the chili!)
  • Airtight glass jars

Allergen Information

⚠️ Fish

Instructions

1 ✓

Clean the radishes (scrub off the dirt, do not peel), leaving the greens attached. Toss them in the salt and let sit for 1 hour. Turn them over halfway through.

Tip: Salting draws out water (osmosis): the radish becomes more flexible, won't break, and the flavor concentrates due to water loss.
2 ✓

Make the porridge: simmer the water with the sweet rice flour until thick. Once done, stir in the sugar and let it cool completely.

Tip: The rice flour paste helps the spice mixture adhere to the smooth radish skin, and the sugar provides food for the bacteria to kickstart fermentation.
3 ✓

Stir the gochugaru, fish sauce, garlic, and ginger into the cooled porridge.

Tip: The gochugaru gives a beautiful red color. Let it sit for 10 minutes so the flakes rehydrate.
4 ✓

Rinse the salt off the radishes and drain thoroughly. Put on gloves and massage the paste into the radishes and between the leaves.

Tip: If you don't use gloves, the chili will burn your hands for days!
5 ✓

Pack into jars, pressing down to remove air pockets. Leave on the counter for 1-2 days, then transfer to the fridge.

Tip: Fermentation is an anaerobic (oxygen-free) process. Air is the friend of mold, while the submerged environment favors lactic acid bacteria.

Recipe FAQ

Why is the kimchi 'fizzy'?
CO2 gas is produced during fermentation. This is natural and actually a sign of good kimchi!
I opened it and it overflowed, is that bad?
No, that's just gas pressure. Next time, don't fill the jar to the brim; leave some headspace for the 'fizz'.

Ingredients

  • 2 lbs Ponytail radishes (or small young radishes) with greens
  • 1/3 cup Coarse sea salt
  • 1 cup Water
  • 2 tbsp Sweet rice flour (glutinous rice flour)
  • 1 tbsp Sugar
  • 1/2 cup Gochugaru (Korean red pepper flakes)
  • 1/4 cup Fish sauce
  • 4 cloves Garlic (minced)
  • 1 tsp Fresh ginger (grated)