I would like to talk a little about my simple kimchi’s post few weeks ago. It has generated several comments from readers and the major concern was to let those marinated cabbage sit at room temperature for a couple of days before storing them in the fridge. Because we are staying in such a hot and humid country, foodstuff will usually go bad if we leave them out. That is a justified concern, I wouldn’t risk leaving my kueh kuehs (our local cakes and desserts) or meat sauce out to go bad.
However, it is a different story when it comes to fermentation. Fermentation occurs during the first 2 days in room temperature (around 30°C). During this crucial fermentation process, it releases CO2 (responsible for the acidity and sourness. It is kind of similar to the how cheeses are made. So it is perfectly okay to leave your kimchi babies out for a couple of days to ferment before refrigerating them.
But I totally understand if you are still unsure or uncomfortable with the above process so here is one kimchi recipe that will make you feel at ease. You can pop them into the fridge immediately after making them and consume the very next day onwards. Of course, you could still leave them out for a day before refrigerating them too (like I did).
1 radish – approx 450g
4 stalks spring onions
4 cloves garlic – minced
1 tbsp ginger – grated
1 tsp salt
1 tsp sugar (if you like it sweet, add another tsp)
1 to 2 tbsp Korean anchovy fish sauce
3 tbsp Korean hot pepper powder (or more if you like it hot)
½ tsp fermented shrimp (optional)
Recipe source: Seoulful Cooking (slight modification)
Peel the radish and slice thinly. Stack a few pieces of radish and julienne into matchstick size. Put them into a large mixing bowl.
Chop the spring onions and put them together with the radish. Add in the minced garlic, ginger, salt, sugar, fish sauce and hot pepper powder.
Using a plastic gloved hand, mix and massage the marinade well into the radish. Be gentle though. Taste and adjust the seasoning to your liking (i.e more fish sauce or red pepper powder).
Do take note as kimchi ferments, it gets saltier and spicier so go easy on the seasoning. Put them into a glass jar or BPA free plastic container, pressing them firmly together to get rid of air pockets. Refrigerate and you can enjoy the kimchi from the next day onwards.