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The ingredients needed to prepare Radish Kimchi:
- Take 1 of Korean radish (sub turnip).
- Take 2 of Tbl. Salt.
- You need 3-4 of green onion (scallion).
- You need of Sauce.
- You need 3 Tbl of Gochujung.
- Prepare 2 Tbl of medium hot red pepper powder (optional).
- You need 3 cloves of garlic.
- Get 2 of Tbl. Sugar.
- Use 3 of 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 (��기) made with large Korean radish is a perennial favorite.
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