Radish kimchi () is a common appetizer in Korean homes. It is sweet, crispy, and slightly spicy. It is the best partner to get rid of greasiness, especially when eating fried noodles and drinking oxtail soup. It is indispensable! I know two ways to make radish kimchi. This is one of them. It is made according to the taste of my Korean boyfriend. He said that the Korean ones are much better than the ones outside ~^^
It is also reported that kimchi, a fermented food, has high nutritional value and certain lipid-lowering and anti-cancer effects.
radish kimchi
By TheaSmith
Recipe Recommendations
- white radish 2 pieces
- chili powder 1/2 cup
- garlic 3~4 petals
- salt 3 tsp
- white sugar 3 tsp
- leek appropriate amount
Steps for radish kimchi
1
Remove the radish tassel and wash the skin.
2
Peel the radish and remove the head and tail.
3
Cut the radish into small squares, which are bigger than the fingernails.
4
Put the radish pieces into a larger container, add the chili noodles and stir. The crisper I put in was too small to mix, and later I changed the basin ==.
5
Stir the radish while putting the chili noodles until the radish is evenly colored.
6
Put white sugar, salt, minced garlic, and rapeseed powder (you can also put some chopped leeks) in the basin. When making it, I added some sugar syrup to increase the viscosity and make the seasoning better. If not, don't add it, it won't affect the taste, but it just looks lighter.
7
After putting in various seasonings, stir well.
8
Put the mixed radish in a crisper and leave it to ferment overnight at room temperature. This way it tastes slightly sour. The fermented radish kimchi can be placed in the refrigerator and taken as you please.
9
Fermented radish kimchi tastes sweet and crisp ~.radish kimchi Make Tips
1. Don't use white radishes too big, pick fresh ones, medium in height, uniform in thickness, and evenly arranged pores. These are generally sweeter. 2. The amount of sugar and salt shall be based on your personal taste. When mixing, taste and add the seasoning yourself. The radish I use is sweet, and I don't put much sugar in it but it is sweet. The salty taste may be a little lighter, but because there is chili noodles and sugar seasoning, it will taste better with less salt, otherwise it will really become a pickle. 3. Someone may ask,"Do you want to marinate it with large salt in advance?" I don't think it's necessary. It will be crisp and delicious. After marinating with salt, I feel that the taste may be worse and wilting.