Red Radish Kimchi I 래디시김치

This red radish kimchi has a salad-like texture, and it's super easy to prepare. I typically use one bundle of radish when making it, and I must say, the result is refreshingly delightful.
------------------------------------------------------------------------------------------------------------------------------------------------------
Ingredients
500g or 1.1lb radish
40g or 1.4oz scallion
40g or 1.4oz coarse salt, for brining
1/4 onion
2~4 cloves garlic
1/2 thumb-size ginger
1/2 cup apple juice
1.5 tablespoons anchovy sauce
3 tablespoons gochugaru(Korean chili flakes)
To make a Porridge
1 cup water
2 tablespoons flour
- Use only 1/2 cup of porridge
Instructions
1. Wash the radish and then drain. Take the radish and cut it in half along with green leaves.
2. Sprinkle salt over the radish and mix. Sprinkle salt over the leaves. Gently toss them to ensure the leaves don't get damaged. Set it aside at room temperature for 40 minutes.
3. In a small pot, pour in water and add flour to it. Mix well, until there are no lumps left before heating up. Continue stirring until it gets to a boil. Turn off the heat when it has a milk-like color and has a consistency similar to a potato soup.
4. Rinse the brined radish thoroughly in cold water, 3 to 4 times to remove the excess salt Drain and lightly squeeze out the excess water.
5. Roughly cut the onion. Add the onion, and garlic to the blender cup. Drop in a small piece of ginger. Add apple juice to the mixture, starch porridge, and fish sauce. Blend all these ingredients together until smooth.
6. Cut the scallion into half an inch long.
7. In a large bowl, pour in the blended mixture of, Korean chili flakes, and mix. them all together Add the radish to the bowl, and the scallion. Mix everything thoroughly until all the ingredients are well combined.
- After preparing your radish kimchi, let it sit at room temperature for 6 to 8 hours to kickstart the fermentation process. Then, transfer it to the refrigerator where it can be stored for up to 3 weeks.
More information
WebSite : www.ongofood.com
Instagram : ongofoodkorea
#kimchi #radish kimchi #side dish #spicyfood

[@edisutisna8463]

👍👍👍 thanks for sharing somuch

[@lovenicole4246]

I assume this is basic procedure to make favourite Kimchi. Hard to buy red Radish in our country,instead use White Radish.
Simple ingredients and method- savoury and delicious. Thank you Chef Jia Choi.❤👍🇰🇷🇸🇬

[@italyanguyenngoc2784]

Cảm ơn bạn đã chia sẻ ❤

[@patriciamurashige6879]

Oh I love radish kimchi, but I never tried to make. I live in Hawaii and not confident of buying the white big radishes to make it. So I think using the red small ones more doable! I will definitely try it!!thank you!!!!

[@Onlypeachy]

I love the simplicity of this dish. I will try it. Thank you for sharing.

[@pesto12601]

Just so others are aware - when she says FLOUR for the porridge.. it is most likely SWEET RICE FLOUR... not all purpose flour. She should have noted that!

[@sangmipark4293]

All purpose flour is a substitue for sweetrice flour since it isn't a commonly stored in the pantry^^

[@pesto12601]

@@sangmipark4293 I suppose.. but that looked like sweet rice flour in the way it made a porridge regular flour would just clump and thicken instead.

[@oroontheheels]

I make kimchi at home. For kimchi regular flour works just fine.

[@myohtutjoshi4661]

🤍💛🩷🧡❤️💕