Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, radish kimchi. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Radish Kimchi is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Radish Kimchi is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must 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
- Prepare 3-4 green onion (scallion)
- Get Sauce
- Get 3 Tbl Gochujung
- Prepare 2 Tbl medium hot red pepper powder (optional)
- Take 3 cloves garlic
- Prepare 2 Tbl. Sugar
- Prepare 3 Tbl. Fish Sauce
With crunchy cubes of radish in a sweet and spicy pickling sauce Kkakdugi goes. Learn how to make delicious radish kimchi. 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.
Instructions 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.
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. This young radish Kimchi - also known as Chong Gak (pronounced 'gaak') / Chongkak Kimchi -is definitely my favorite Kimchi of all because it has both great taste and great texture. Because…, this Radish Kimchi represented my Korean accent so well.
So that is going to wrap it up with this special food radish kimchi recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more 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!
