Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, radish kimchi. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Radish Kimchi is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Radish Kimchi is something which I’ve loved my entire life. They’re nice and they look wonderful.
Daikon radish, fish sauce, garlic, ginger, green onion, hot pepper flakes, korean radish, salt, sugar. Korean radish (mu or muwoo in Korean) or daikon is used to make this kimchi. Radish kimchi is a kimchi made out of radish and its Korean name is Kkakdugi (깍두기).
To begin with this recipe, we have to first prepare a few components. You can have radish kimchi using 9 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Radish Kimchi:
- Prepare 1 Korean radish (sub turnip)
- Make ready 2 Tbl. Salt
- Make ready 3-4 green onion (scallion)
- Get Sauce
- Make ready 3 Tbl Gochujung
- Get 2 Tbl medium hot red pepper powder (optional)
- Get 3 cloves garlic
- Prepare 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 noodle. 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.
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.
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. 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. Korean radish is naturally filled with lots of juice. So when you salt it, it will release this juice into the thick Kimchi paste.
So that’s going to wrap it up for this exceptional food radish kimchi recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
