Radish Kimchi

When I have chance to pickup a Korean radish, I get one, smaller sized as I am the only one who likes kimchi in our household. This is pretty easy, but if you can't get Korean pepper paste, sub 1 Tbl chili powder and 1 Tsp. Cayenne (hot) for each Tbl. Of the Gochujung. Adjust the Cayenne to your heat level.
I eat this with rice dishes, and not just Korean rice dishes.
You can sub turnips for the Korean radish. Some people say to use a Daikon radish, but I find turnips are closer to a Korean radish.
Radish Kimchi
When I have chance to pickup a Korean radish, I get one, smaller sized as I am the only one who likes kimchi in our household. This is pretty easy, but if you can't get Korean pepper paste, sub 1 Tbl chili powder and 1 Tsp. Cayenne (hot) for each Tbl. Of the Gochujung. Adjust the Cayenne to your heat level.
I eat this with rice dishes, and not just Korean rice dishes.
You can sub turnips for the Korean radish. Some people say to use a Daikon radish, but I find turnips are closer to a Korean radish.
Steps
- 1
This is how big my radish is
- 2
Peel your radish, I just use a peeler
- 3
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
- 4
The half disks look like this
- 5
And should be about 1/8 inch thick
- 6
Now add the salt to the reddish, and mix well. Let sit for about 15 minutes
- 7
Rinse your radish good, 4 or 5 times to get rid of the salt.
- 8
Clean and chop your scallion, add to radish
- 9
Mix the sauce ingredients in a bowl
- 10
Add sauce to radish
- 11
Mix the sauce in, make sure it's all completely mixed
- 12
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.
Similar Recipes
More Recipes
-

Madhvi Srivastava
-

Foram C. Virani
-

Shradha Nema (foodgazin')
-

Monika Jain
-

Deepti Johri
-

Heena Jani
-

Ananthi @ Crazy Cookie
-

Shobha Deshmukh
-

Julie Jarvis
-

Sweetest Taboo
-

Nomnomyuriko
-

Tanuja Sharma
-

Garlic Chive He Zi (pockets) made from Spelt 全麦韭菜盒子
Eat Whole 2 Thrive
-

Chef Alka Singh Tomar.(Blogger)
-

Tanuja Sharma
-

Quick Sauté: Garlic chive with semi-dry beancurd韭菜炒豆干
Eat Whole 2 Thrive
-

purnima ghosh
-

Tanuja Sharma
-

Tanuja Sharma
-

Nisha Srivastava
-

Jyoti Jain




















Comments