Light Kimchi with Radish
2 hours Recipe Yield:
2,5 kg Difficulty:
Medium recipe
Light Kimchi with Radish – kimchi is usually made with daikon, but this recipe is made with radish. Radish has a more pronounced taste, it is less watery than daikon. Kimchi can be stored for a very long time in the refrigerator and used as needed. You can make pancakes or pork from this kimchi, or just serve it as an appetizer.
Recipe Ingredients
Cooking Recipe
The recipe for light kimchi with radish is very simple. Wash the cabbage and cut it lengthwise into 4 parts. You can leave it like that, but for further convenient use it is better to cut it into squares. Wash the chopped cabbage well under running water, add salt, mix and leave for 1.5 hours. Stir the cabbage every 30 minutes, turning it over.
Meanwhile, pour rice flour into cold water, stir and put on medium heat. Cook, stirring constantly, until a thick, sticky mass forms. Then add sugar, stir, remove from heat and set aside to cool.
Peel the garlic, onion and ginger. Place everything in a food processor, pour in the fish sauce and process until it becomes a paste.
Finely chop the carrots and cut the radishes the same way. Cut the green onions diagonally. Add ground hot pepper, chopped vegetables and green onions to the chopped ginger, garlic and onion. Mix everything well.
Place the well-salted cabbage in a sieve and rinse under running water. When the water drains from the cabbage, mix the cabbage with the vegetable sauce. It is better to do this in parts, so the cabbage will combine better with the sauce.
Place the kimchi in a plastic container, cover with a lid and put it in the refrigerator. The kimchi is ready, but in order for it to combine all the flavors well, it is better to serve it after 24 hours.