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There is something incredibly satisfying about making kimchi from vegetables you grew yourself. This year, I planted Korean altari (young radish) in my garden and was rewarded with a beautiful harvest of crisp radishes and fresh greens. Naturally, the first thing I wanted to make was homemade altari kimchi.
Altari kimchi is a traditional Korean kimchi made with young radishes. It has a wonderful crunch, a spicy kick from gochugaru, and a depth of flavor that develops as it ferments. This version includes fresh apple for natural sweetness and jalapeño for a little extra flavor and heat.
Whether you grow your own vegetables or purchase fresh altari from a Korean grocery store, this recipe is simple, delicious, and perfect for serving alongside rice, bulgogi, grilled meats, noodles, or your favorite Korean dishes.
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Crunchy, spicy, and flavorful
- Naturally fermented
- Great way to use garden-fresh radishes
- Delicious as a side dish or topping
Ingredients
Radishes
- 2 lbs (1 kg) Korean altari (young radish)
- 3 tbsp sea salt
Kimchi Paste
- 1/2 cup Korean red pepper flakes (gochugaru)
- 3 tbsp fish sauce
- 2 tbsp salted shrimp (saeujeot), optional
- 1 tbsp sugar or maesil syrup, optional
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- 1 jalapeño, sliced
- 1/4 apple, finely grated or blended
- 2 green onions, chopped
Instructions
Step 1: Prepare the Radishes
Wash the altari radishes thoroughly and trim away any damaged leaves. Keep the healthy greens attached, as they add wonderful texture and flavor to the finished kimchi.
Step 2: Salt the Radishes
Sprinkle the radishes evenly with sea salt and allow them to sit for 1–2 hours, or until slightly softened.
Step 3: Rinse and Drain
Rinse the radishes thoroughly to remove excess salt. Allow them to drain well before mixing with the kimchi paste.
Step 4: Make the Kimchi Paste
In a large bowl, combine the gochugaru, fish sauce, salted shrimp, sugar or maesil syrup, garlic, ginger, jalapeño, grated apple, and green onions. Mix until a thick, fragrant paste forms.
Step 5: Coat the Radishes
Add the radishes and greens to the bowl. Using gloved hands, gently mix until every piece is evenly coated with the kimchi paste.
Step 6: Ferment
Transfer the kimchi to a clean container or jar. Press it down lightly to remove air pockets.
Leave at room temperature for about one day to begin fermentation.
Step 7: Refrigerate
Move the container to the refrigerator. The kimchi can be enjoyed after several days, but the flavor will continue to deepen and develop over time.
Serving Suggestions
Serve altari kimchi with:
- Steamed rice
- Bulgogi
- Korean barbecue
- Ramen or noodle dishes
- Fried rice
- Soups and stews
Final Thoughts
Making altari kimchi from homegrown radishes is one of the most rewarding garden-to-table experiences. Watching tiny seeds grow into a delicious fermented side dish reminds me why I love gardening and Korean cooking so much.
If you try this recipe, I’d love to hear how it turned out. Happy gardening, happy fermenting, and enjoy your homemade altari kimchi!