{"id":3712,"date":"2023-05-14T00:39:42","date_gmt":"2023-05-13T17:39:42","guid":{"rendered":"https:\/\/loudhdtv.com\/this-radish-kimchi-recipe-is-loaded-with-gut-benefits\/"},"modified":"2023-05-14T00:39:42","modified_gmt":"2023-05-13T17:39:42","slug":"this-radish-kimchi-recipe-is-loaded-with-gut-benefits","status":"publish","type":"post","link":"https:\/\/loudhdtv.com\/?p=3712","title":{"rendered":"This Radish Kimchi Recipe Is Loaded with Gut Benefits"},"content":{"rendered":"<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3711241968723425\"\r\n     crossorigin=\"anonymous\"><\/script><br \/>\n<\/p>\n<div>\n<div class=\"drop-cap text-big text-gray\"> <span class=\"drop-cap__first text-dropcap \">A<\/span>s a vocal fan of <a href=\"https:\/\/www.wellandgood.com\/kefir-soda-trial\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/kefir-soda-trial\/\">all things gut health<\/a> and <a href=\"https:\/\/www.wellandgood.com\/korean-condiments\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/korean-condiments\/\">Korean cuisine<\/a>, I absolutely *had* to sign up for a kimchi-making class at <a href=\"https:\/\/www.kimchikan.com\/en\/\" referrerpolicy=\"no-referrer-when-downgrade\" rel=\"nofollow\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.kimchikan.com\/en\/\">Museum Kimchikan<\/a> during my first trip to Seoul this past fall. Sadly, I wasn\u2019t able to eat the full box of kkakdugi (cubed radish kimchi) before I caught a flight back to Los Angeles, but I made sure to keep the recipe on hand so I could make it again (and again) once I got back home. And let me tell you: This ultra fresh DIY <a href=\"https:\/\/www.wellandgood.com\/kimchi-health-benefits\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/kimchi-health-benefits\/\">kimchi<\/a> was in a league of its own compared to types I <a href=\"https:\/\/www.wellandgood.com\/best-kimchi-brands\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/best-kimchi-brands\/\">buy at the grocery store<\/a> or enjoy at Korean restaurants\u2026 though, of course, I still love and eat them all.<\/div>\n<p>I hope you\u2019ll take my word for it and check out the cubed radish kimchi recipe below. But first: some context on kimchi\u2019s significance in South Korea\u2019s culinary heritage.<\/p>\n<h2>Kimchi\u2019s legacy in Korean cuisine<\/h2>\n<p>Kimchi\u2019s cultural significance can\u2019t be understated. After all, it\u2019s the national dish of South Korea, and I learned in my class that there are over 200 types of kimchi to enjoy. There are even different types of kimchi based on varieties of a specific veggie at hand. For instance, we made kkakdugi with autumn radish, but other types of radish kimchi include dongchimi (water-based radish kimchi) and yeolmu kimchi (young radish kimchi). Plus, there are very specific seasonal cycles, rituals, and tools for making it\u2014as well as specific refrigerators designed for kimchi only.<\/p>\n<div class=\"related-content \" style=\"\" data-module-init=\"related-content\" data-module-immediate=\"\" v-cloak=\"\">\n<div class=\"related-content__wrapper \" v-cloak=\"\" :class=\"{'is-loaded':isLoaded}\">\n<p> <span class=\"inline pr-6 text-seafoam-dark\">Related Stories<\/span> <\/p>\n<p> <related-content class=\"related-content__links\" parent-article-permalink=\"https:\/\/www.wellandgood.com\/radish-kimchi-recipe\/\" current-title=\"This Apple-Radish Kimchi Recipe Is Loaded with Flavor and Gut-Loving, Digestion-Boosting Benefits\" current-image=\"Stocksy_txp44beca076db300_Small_609395-425x285.jpg\" v-on:parsely-posts-loaded=\"onPostsLoaded\" start-date=\"2022-11-13\" tag=\"div\" inline-template=\"\" url=\"https:\/\/www.wellandgood.com\/radish-kimchi-recipe\/\" secret=\"w5ztterVB03LGZJLfXS0hf3EvQBuFFIWew9hmVQxthU\" apikey=\"wellandgood.com\" limit=\"3\"> <\/p>\n<div>\n<div class=\"related-content__card mb-[10px] sm:mb-[20px]\" :class=\"{'related-content__card--full':posts.length === 1}\" v-for=\"(post, key) in posts\"> <a v-on:click.prevent=\"trackLinkGA($event, key)\" :href=\"https:\/\/www.wellandgood.com\/radish-kimchi-recipe\/post.url\" data-url-source=\"related-content\" class=\"related-content__link\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"\"> <\/p>\n<div class=\"related-content__card--image bg-tan\" :style=\"{ backgroundImage: 'url(' + post.image_url + ')' }\"> <img :src=\"https:\/\/www.wellandgood.com\/radish-kimchi-recipe\/post.image_url\" :alt=\"post.title\"\/> <\/div>\n<p> <\/a>  <\/div>\n<\/p><\/div>\n<p> <\/related-content> <\/div>\n<\/p><\/div>\n<p>&#8220;Historically, kimchi was made in large quantities to eat vegetables and be healthy during the cold winter,\u201d says Jungmo An, curator and head of education at Museum Kimchikan. \u201cMaking large quantities of kimchi together with family and neighbors is called the kimjang culture,\u201d which she says originated in older agricultural society but lives on through the present day. This collective practice, which takes place in late autumn when temperatures drop to about 39\u00b0F, \u201creaffirms Korean identity and is an excellent opportunity for strengthening family cooperation,\u201d reads one description at the museum. \u201cKimjang is also an important reminder for many Koreans that human communities need to be in harmony with nature.\u201d<\/p>\n<p>An continues to say that kimchi is integral to Korean dining in terms of it being a culinary staple and a nutritional powerhouse. \u201cThe Korean table is represented by three [foods]: rice, soup, and kimchi. Rice, a carbohydrate, is the main ingredient, and salt is essential to help digest the rice. So eating soup with salt and kimchi, which has a base of salted vegetables, are important,\u201d says An.<\/p>\n<p>\u201c\u200b\u200bKimchi is delicious, nutritious, and can be stored for a long time,\u201d An adds. With these advantages alone, kimchi is a food that can be enjoyed by any and all\u2014no matter their class, region, or other markers of identity. (Not to mention that kimchi helps to up your intake of veggies and gut-boosting fermented foods, <a href=\"https:\/\/www.wellandgood.com\/benefits-of-fermented-foods\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/benefits-of-fermented-foods\/\">which can lead to major benefits<\/a> including but not limited to stronger immunity, improved digestive health, and <a href=\"https:\/\/www.wellandgood.com\/kimchi-for-eczema\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/kimchi-for-eczema\/\">less inflamed skin<\/a>.)<\/p>\n<h2>Recipe tips and modifications<\/h2>\n<p>Here are a few helpful FYIs to keep in mind when prepping this cubed radish kimchi recipe:<\/p>\n<ul>\n<li>We used autumn radish in my kimchi class. Since it was in peak season, it didn\u2019t need to be salted and we instead added salt to the paste. If you use a different type of radish, you\u2019ll need to salt the cubes for 30 minutes (if they&#8217;re small and sweet) or for up to two hours (if they&#8217;re big and bitter). In these cases, An says you can skip adding roasted salt to the paste.<\/li>\n<li>If you like your kimchi more mild than spicy, limit the measure of gochugaru (Korean chili) flakes in your kimchi paste to two tablespoons only.<\/li>\n<li>If you don\u2019t have plum extract or pear juice on hand, An says you can substitute with sugar or onion juice.<\/li>\n<li>If possible, store kimchi in the refrigerator at a temperature of 37.5\u00b0F to 41\u00b0F. Try to wait for two to three days before eating it to better allow the seasoning to spread.<\/li>\n<li>Enjoy your cubed radish <a href=\"https:\/\/www.wellandgood.com\/fermented-foods-empty-stomach\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/fermented-foods-empty-stomach\/\">kimchi on its own<\/a> or with rice. An says it also pairs well with soups and meat dishes such as galbijjim (braised beef short ribs) and tonkatsu (fried pork cutlet).<\/li>\n<\/ul>\n<h2>Cubed radish kimchi recipe<\/h2>\n<p><em>Ingredients<\/em><br \/>1 radish<br \/>1 red apple<br \/>1 bunch chives<br \/>1 bunch <em>minari<\/em> (water parsley)<br \/>3 Tbsp fine gochugaru<\/p>\n<p><strong>For the kimchi paste:<\/strong><br \/>3 Tbsp gochugaru flakes<br \/>1 tsp roasted salt<br \/>1 Tbsp minced garlic<br \/>1 tsp minced ginger<br \/>2 Tbsp plum extract<br \/>1 Tbsp pear juice<br \/>1 Tbsp sticky rice paste<br \/>1 Tbsp salted shrimp<\/p>\n<p><em>Instructions<\/em><br \/>1. Cut the radish into one-inch cubes. Salt and let sit if needed (refer to the first tip above).<\/p>\n<p>2. Cut the apple into one-inch cubes. Cut the water parsley and chives in one-inch slices. Add all produce to a large bowl and dye them with fine gochugaru.<\/p>\n<p>3. Mince the salted shrimp (or use a food processor). In a separate bowl, mix all kimchi paste ingredients together.<\/p>\n<p>4. Mix vegetables and kimchi paste; toss and coat well.<\/p>\n<p>5. Store kimchi in an airtight container. Let ferment at room temperature for 24 hours before storing it in the refrigerator.<\/p>\n<\/p><\/div>\n<div data-type=\"_mgwidget\" data-widget-id=\"1675549\">\r\n<\/div>\r\n<script>(function(w,q){w[q]=w[q]||[];w[q].push([\"_mgc.load\"])})(window,\"_mgq\");\r\n<\/script>\r\n\n","protected":false},"excerpt":{"rendered":"<p>As a vocal fan of all things gut health and Korean cuisine, I absolutely *had* to sign up for a kimchi-making class at Museum Kimchikan during my first trip to Seoul this past fall. Sadly, I wasn\u2019t able to eat the full box of kkakdugi (cubed radish kimchi) before I caught a flight back to &hellip;<\/p>\n","protected":false},"author":3,"featured_media":3713,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-3712","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/3712","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3712"}],"version-history":[{"count":0,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/3712\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/media\/3713"}],"wp:attachment":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3712"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3712"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}