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The ingredients needed to cook Radish Kimchi:
- Take 1 Korean radish (sub turnip)
- Prepare 2 Tbl. Salt
- Use 3-4 green onion (scallion)
- Provide Sauce
- You need 3 Tbl Gochujung
- You need 2 Tbl medium hot red pepper powder (optional)
- You need 3 cloves garlic
- Prepare 2 Tbl. Sugar
- You need 3 Tbl. Fish Sauce
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.
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. In general, I have a passionate ambivalence to beets. This traditional Korean radish kimchi, or "kkakdugi" in Korean, easier to make than cabbage kimchi and. Kimchi comes in all shapes and sizes, but this Kkakdugi (깍두기) made with large Korean radish is a perennial favorite.
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