This vibrant kimchi recipe features crisp radish, tender pak choi, and the rich, spicy depth of Gochujang—a fermented chili paste that adds incredible umami. Unlike traditional cabbage kimchi, which can sometimes turn bitter, radish stays refreshingly sweet and crunchy even after fermentation. I love using radish because it absorbs flavors beautifully while maintaining its texture, creating a perfectly balanced kimchi with every bite. Plus, the Gochujang gives it a deep, complex heat that’s irresistible!
Ingredients
1 large radish cut into matchsticks
1 small pak choi or other greens chopped
1-2 small carrots (for flavor balance)
4 tbsp Gochujang (Korean fermented chili paste)
2 tbsp fish sauce (or soy sauce for vegan)
1 inch ginger (mashed together with garlic)
10 cloves garlic, mashed.
1 tbsp sugar
3-4 green onions or 1 prei, sliced
Instructions
For a unique twist, try swapping onions with prei (leek)—its mild, sweet flavor blends beautifully with kimchi, while carrot adds a touch of natural sweetness and vibrant color to balance the heat of the Gochujang. This combo keeps the ferment fresh and aromatic, with a more subtle sharpness than traditional onions.
Prep the veggies: Salt the radish, carrot and pak choi lightly, then let sit for 20 mins to soften. Rinse and drain well.
Mash the garlic and ginger
Using Gochujang is the best because it adds deep, complex umami and a rich, fermented depth that regular chili flakes alone can’t match. Unlike plain chili flakes/powder, Gochujang is already a fermented paste—made with chili, glutinous rice, soybeans, and salt—so it kickstarts the kimchi’s fermentation while delivering a sweet, spicy, and savory flavor in one punch.
It also creates a smoother, more cohesive paste that clings perfectly to veggies, ensuring every bite is packed with bold, balanced heat. Plus, its natural sugars help mellow out sharp or bitter notes, making it ideal for radish-based kimchi!
Mix the ginger, garlic paste, Gochujang, fish sauce, a bit of additional salt and 1 tbsp of sugar (to kickstart the fermentation) with the veggies, and ensure that the veggies are nicely coated
Pack tightly into a clean jar, pressing down to remove air bubbles. Leave 1-2 inches of space at the top.
Let ferment at room temp for 1-2 days, then refrigerate. Taste improves over time—best after 1 week!