Spicy, sour, sweet, and fermented, here is a radish kimchi recipe that you can make yourself, and there will be plenty to share in 1 month.
Preparation Time
20 mins
Total Time
20 mins
Calories
13 Calories
Recipe Instructions
Step 1
Place cubed daikon in a bowl. Add kosher salt and toss to coat. Pour water carefully down the side of the bowl just to the level of the radishes; take care not to rinse all of the salt off. Cover with plastic wrap and set in a cool place for 12 to 24 hours.
Step 2
Drain the radishes and rinse thoroughly. Add Korean red pepper paste, ginger, Korean red pepper powder, fish sauce, sugar, and garlic. Mix thoroughly. Cover the container with plastic wrap or a lid and put it in a cold place. Allow to ferment for 4 to 6 weeks.
Ingredients
6 cloves garlic, minced
2 tablespoons fish sauce
3 tablespoons minced fresh ginger
6 tablespoons kosher salt
2 daikon radishes, cubed
5 tablespoons Korean red pepper paste (gochujang)
7 teaspoons white sugar
2.6666667461395 tablespoons Korean red pepper powder (gochukaro)
