radish kimchi
I often do this: There will always be some chili paste left over from pickled spicy cabbage, but I don't want to waste it and throw it away. Later, I remembered that my Korean boyfriend's mother said that many Korean dishes can be pickled with this paste, as long as I season it a little more. So, I tried to pickle radish with chili paste. It really tasted good. It tasted very similar to the radish kimchi I made in another way. It tasted slightly thicker and hotter (you can tell by the color ^^This color is darker). You can make this for "heavy taste" children's shoes. If you like refreshing ones, you can try my other method ~
Recipe Recommendations
- white radish of 3
- salt About 2 to 3 teaspoons
- white sugar About 4 teaspoons
Steps for radish kimchi
1
Prepare the chili paste (I usually make it with the leftovers from the spicy cabbage. For details, please see the previous spicy cabbage recipes).
2
Wash the white radish, remove the radish tassel, peel it, and set aside.
3
Cut radishes into pieces larger than fingernails.
4
Put the chopped radish pieces into a larger basin to prepare for mixing.
5
Prepare the required seasonings: Marinate spicy cabbage with about 1/2 rice bowl of chili paste, about 2 - 3 teaspoons of salt, and about 4 teaspoons of white sugar. The amount of salt and sugar mainly depends on the saltiness of the chili paste, and can be slightly adjusted according to your taste., you can also add a small handful of shredded leeks, so that the taste may be stronger.
6
First add the pepper paste to the radish in portions, stir well, and the amount is enough to color the radish (don't forget to wear disposable gloves when mixing).
7
Add appropriate amount of salt and sugar to the colored radish and stir well.
8
You can taste the salty radish while mixing it.
9
Put the mixed radishes into a crisper of appropriate size, and pour the remaining soup into it and fill 90% full.
10
Leave the packed radish to ferment overnight at room temperature, wait until it smells a little sour fermentation, and then put it in the refrigerator for storage. It can be eaten in about 2 to 3 days ~
11
Take whatever you eat.radish kimchi Make Tips
1. This method tastes a little spicy. If you look lightly at the radish kimchi before, the inside is a refreshing version ~http://home.meishichina.com/recipe-40781.html2. See my [Authentic Korean Spicy Cabbage Method] http://home.meishichina.com/recipe-37168.html