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Radish Kim Chi

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Ingredients for 8 servings:

  • 1 large radish(s)
  • 2 tbsp salt
  • 4 tbsp chili powder, Korean
  • 2 tsp sugar
  • 2 garlic
  • 2 ½ stalk(s) leek(s) or spring onions
  • 1 tbsp water

Instructions

Working time approx. 20 minutes; Rest time approx. 4 days 4 hours; Total time approx. 4 days 4 hours 20 minutes

Khak Du Gi

Peel the radish, dice it, and place it in a bowl. Sprinkle with salt, mix, and cover with a plate, weighing it down slightly. I simply use 1-2 cartons of milk to add weight. Chill the bowl for a few hours. Then drain the liquid. Mix with the ingredients listed above and finally add the sliced ​​leeks or spring onions. Place the radish kimchi in a Tupperware container and store in the refrigerator. After about 4-5 days, it’s ready to serve as a side dish. Tip: If you prefer it less spicy, use only 2 tablespoons of chili powder. If you like it less spicy, you can also add a little ginger (about 0.25 teaspoon).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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