Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, radish kimchi. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Radish Kimchi is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Radish Kimchi is something which I have loved my whole life. They are nice and they look fantastic.
Daikon radish, fish sauce, garlic, ginger, green onion, hot pepper flakes, korean radish, salt, sugar. Radish kimchi is a kimchi made out of radish and its Korean name is Kkakdugi (깍두기). The name originates from kkakduk sseolgi (깍둑설기) in Korean.
To begin with this recipe, we have to first prepare a few ingredients. You can cook radish kimchi using 9 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Radish Kimchi:
- Make ready 1 Korean radish (sub turnip)
- Make ready 2 Tbl. Salt
- Get 3-4 green onion (scallion)
- Make ready Sauce
- Take 3 Tbl Gochujung
- Make ready 2 Tbl medium hot red pepper powder (optional)
- Take 3 cloves garlic
- Get 2 Tbl. Sugar
- Make ready 3 Tbl. Fish Sauce
Kkakdugi is a type of kimchi made with Korean radish ("mu" in Korean). Kkakdugi pairs well with soups like seolengtang (ox tail soup) and. Kimchi comes in all shapes and sizes, but this Kkakdugi (깍두기) made with large Korean radish is a perennial favorite. With crunchy cubes of radish in a sweet and spicy pickling sauce Kkakdugi goes.
Steps to make Radish Kimchi:
- This is how big my radish is
- Peel your radish, I just use a peeler
- Now this kimchi is usually cut into Julian, or match sticks. But It also can be in half disks, that's how I like it. And I use my food processor, if you do, cut it into pieces that fit into your feed tube
- The half disks look like this
- And should be about 1/8 inch thick
- Now add the salt to the reddish, and mix well. Let sit for about 15 minutes
- Rinse your radish good, 4 or 5 times to get rid of the salt.
- Clean and chop your scallion, add to radish
- Mix the sauce ingredients in a bowl
- Add sauce to radish
- Mix the sauce in, make sure it's all completely mixed
- I put it in a container. If you like it to sour first, leave the container on a counter for a day up to 3. Place in Refrigerator. Maybe eaten right off, or after it ferments.
A summer kimchi that is vinegary rather than spicy, dongchimi falls into the "white" or "water" category of the many different types of kimchi. Although dongchimi requires a few days of brining. Korean radish is naturally filled with lots of juice. So when you salt it, it will release this juice into the thick Kimchi paste. You will end up with a small layer of refreshing Kimchi juice.
So that’s going to wrap it up with this exceptional food radish kimchi recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
