Cubed Radish Kimchi Recipe

Cubed Radish Kimchi Recipe


Serves 4
Korean radish (or daikon), salt, sugar, fish sauce, hot pepper flakes, green onions, garlic, ginger.

1. Peel 4 pounds of Korean radish (or daikon). Rinse in cold water and pat dry. Cut it into ¾ to 1 inch cubes. Put into a large bowl. Add 2 tbs salt, 2 tbs sugar, and mix well. Set aside for 30 minutes. Drain the juice from the radish into a small bowl.

2. Add 2 tbs minced garlic (about 5-6 cloves garlic), 1 ts minced ginger, 4 stalks of chopped green onions, ¼ cup fish sauce, 2/3 cup hot pepper flakes, and ⅓ cup of the juice from the radish. Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.

3. Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes. You can eat it right away, and then store it in the refrigerator. Or you can let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top of the kkakdugi and it’ll smell strong & sour. Then put it in the refrigerator.

Serve and enjoy this delicious Authentic Korean Food Recipe Cubed radish kimchi

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