Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Radish Kimchee

Radish Kimchee

Provided by: Chef Nevia No

  • Type of Dish: Condiments/Sauces
  • Cuisine: Asian
  • Reader Rating: Write a Review

Email  Print Recipe  Rate & Review

Share this listing

See Also

This traditional Korean culinary fixture is a pungent condiment and purported cold and flu fighter typically made from fermented cabbage or radish. You can make your own from Nevia No of Greenmarket’s Jersey-grown tae baek moo, the Korean name for this super-crunchy, green-shouldered root, the radish of choice among kimchee aficionados, according to No.


4 lbs. tae baek radish
4 tbs. sea salt, plus more to taste
3 tbs. Korean red-chile powder
1 tbs. fish or anchovy sauce
1/2 tbs. sugar
1 small white onion, grated
1 small apple, grated
2 cloves garlic, crushed


(1) Cut off the ends and (2) peel the radishes. (3) Cut radish into 1/2-inch to 3/4-inch cubes. Place radish cubes into a large bowl, sprinkle with the 4 tablespoons of salt, and let sit for 30 minutes. Rinse the radish cubes well and drain. In another bowl, combine the remaining ingredients; add to the radish and mix. Season with salt if necessary. Place radish in a clean jar or airtight container, cover, and leave to stand at room temperature for 2 days, then refrigerate. (Published 2012)

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.