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I made this homemade altari kimchi completely from scratch using Korean baby radish (altari mu) and fresh chives from my vegetable garden. Using freshly harvested vegetables gave the kimchi an extra crisp texture, refreshing flavor, and vibrant taste.
Most people outside Korea only know napa cabbage kimchi, but Korea has many different kinds of kimchi — including Altari Kimchi, a crunchy and refreshing kimchi made with Korean baby radish.
One of the most special ways to make kimchi is using vegetables fresh from the garden. In this recipe, I harvest homegrown Korean baby radishes and fresh chives, then turn them into homemade altari kimchi from scratch.
Altari kimchi is loved for its crisp texture, spicy flavor, probiotics, fiber, vitamins, and gut health benefits. The crunchy radish absorbs the rich seasoning while staying refreshing and juicy.
Fresh chives add delicious flavor and are rich in vitamins A and C, antioxidants, and nutrients that support immune health.
Fresh vegetables straight from the garden make homemade Korean food even more special 🌱✨
What is Altari (알타리) Kimchi (김치)?
Altari kimchi (알타리김치) is a traditional Korean kimchi made with small Korean baby radishes instead of napa cabbage. The radishes stay crunchy even after fermentation and pair perfectly with warm rice, noodles, soups, or Korean BBQ.
Many Korean families enjoy altari kimchi during warmer seasons because of its refreshing taste and satisfying crunch.
Ingredients
Main Ingredients
- 2 pounds Korean baby radish (altari mu)
- 1 bunch fresh chives
- 1/4 cup sea salt
- Water for soaking
Kimchi Seasoning
- 1/2 cup Korean red pepper flakes (gochugaru)
- 3 tablespoons fish sauce
- 1 tablespoon salted shrimp (optional)
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon sugar or Korean plum syrup
- 1 small onion, blended or grated
- 2 tablespoons sweet rice flour paste (optional for texture)
How to Make Altari Kimchi
1. Clean the Baby Radish
Trim the leaves if needed and wash the baby radishes thoroughly to remove dirt.
Cut larger radishes in half if they are thick.
2. Salt the Radish
Place the radishes in a large bowl and sprinkle with sea salt.
Let them sit for about 1–2 hours, turning occasionally until slightly softened.
Rinse gently with cold water and drain well.
3. Prepare the Chives
Wash the fresh chives and cut them into bite-sized pieces.
Set aside.
4. Make the Kimchi Paste
In a large bowl, combine:
- gochugaru
- fish sauce
- salted shrimp
- garlic
- ginger
- sugar or plum syrup
- onion
- sweet rice paste
Mix until it becomes a thick red seasoning paste.
5. Combine Everything
Add the radishes and chives to the seasoning paste.
Using gloves, gently mix everything until the vegetables are evenly coated.
6. Ferment
Place the kimchi into a clean container or jar.
Leave at room temperature for about 1 day, depending on temperature, then refrigerate.
The flavor becomes deeper and more delicious after a few days.
How to Eat Altari Kimchi
Altari kimchi tastes amazing with:
- steamed rice
- Korean BBQ
- ramen
- noodle soup
- porridge
- grilled fish
The crunchy texture makes it especially satisfying alongside warm comfort foods.
Storage Tips
Store the altari (알타리) kimchi (김치) in the refrigerator after fermentation.
It can stay fresh for several weeks and continues developing a deeper flavor over time.
Final Thoughts
Homemade altari kimchi with fresh chives is one of the most refreshing and flavorful Korean side dishes you can make at home. The combination of crunchy baby radish, spicy seasoning, and aromatic chives creates a classic Korean flavor that many people grow up loving.
Making kimchi (김치) from vegetables harvested straight from the garden makes the experience even more meaningful and delicious 🇰🇷✨