radish kimchi

The most famous Korean side dish

Korea

Side dish
2 persons
90
Spicy

Kimchi is the national dish of Korea, the so popular and a culturally important ingredient. It is high in vitamins, fiber and antioxidants and low in fat or cholesterol. Make Radish Kimchi yourself with this easy recipe!

Ingredients

- 350 g Jasmine Rice (Fragrant Rice)

- 250 g Glutinous Rice

- 2 tablespoon Rice Oil

- 1 teaspoon Annatto Powder

- 1 sachet Caldereta Seasoning Mix for Hot Sauce

- 1 tbsp Fish Sauce

1.3 kg Daikon (white radish/rettich)

1 tbsp Sea salt

1 tbsp Sugar

6 tbsp Water

6 Garlic cloves, finely chopped

2.5 cm Ginger, peeled and finely chopped

4 Spring onion stalks, cut into 4 cm pieces

Preparation method for radish kimchi

Clean, rinse and cut the radishes into 1.5cm cubes in a large bowl. Sprinkle the salt and sugar over the radishes. Mix well until the radishes are evenly coated. and leave to marinate for 1 hour.
Drain the cubes well, but do not rinse.
Meanwhile, in a small saucepan, stir together 6 tbsp water and 1 tbsp rice flour. Cook over medium-high heat, stirring frequently, until mixture thickens, about 3-5 minutes. Pour the flour mixture into a bowl and let it cool to room temperature.
In a large bowl, mix together the garlic, ginger, chilli powder, fish sauce and the cooled rice flour. Add the diced radishes and mix well.
Store the kimchi in a jar, making sure it doesn't contain too much air.
Cover and keep at room temperature for 24 hours, then refrigerate for 1-3 days to ferment. It can be kept in the fridge for 1-2 months.