How to Prepare Appetizing Radish kimchi

Radish kimchi. Radish kimchi is a kimchi made out of radish and its Korean name is Kkakdugi (깍두기). The name originates from kkakduk sseolgi (깍둑설기) in Korean. It describes the motion of cutting food in cubes.

Use plastic gloves (your hands may sting later if you use your bare hands) to mix everything well so that each radish piece gets nicely coated with the red stuff. Radish mixed with Kimchi seasoning Kkakdugi (깍두기) is a kimchi made with Korean radish, mu (or moo, 무). It's an easy kimchi to make! You can cook Radish kimchi using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Radish kimchi

1. Prepare 1 of whole Radish (julienne slice).
2. You need 200 gm of salt.
3. It's 100 gm of fresh ginger (julienne slice).
4. It's of Marinated kimchi base.
5. Prepare 250 gm of Gochujang (korean chili paste).
6. You need 1 tablespoon of fish sauce.
7. Prepare 2 tablespoon of mirin.
8. You need 1 tablespoon of roasted white sesame.

Simply cut the radishes into cubes, salt for a short time, and then mix with the seasonings. The name kkakdugi comes from how the radish is cut — cubed, and it's known as cubed radish kimchi in English. Radish kimchi is a dish made with radish, ginger, garlic, chili peppers, sugar, and salt. The eclectic mix of ingredients is then pickled and fermented and aged in pots away from direct sunlight.

Radish kimchi step by step

1. Mixed the salt with Radish and ginger. Marinated around 2 hours. After 2 hours, wash out the salt and press out the water from the Radish and ginger. Put a side, use it later..
2. Mixed the the marinated base ingredients in a big bowl then add in the Radish and ginger slices into the bowl. Stir well until all the base combine..
3. Store in a food container, keep in the fridge fir at least 48hours. Taste will be awesome..

Types of kimchi The most common is probably cabbage kimchi, which you can find at most Asian grocery stores. However, my very favorite kimchi is kkakdugi, the spicy radish kimchi, as it has more of a satisfying "crunch" than the cabbage variety. There are several variations of radish kimchi. Peel large radishes such as watermelon or daikon, but leave red-skinned radishes unpeeled. Put the radishes, cabbage, onion, garlic, ginger, and chile peppers or red pepper flakes in a large bowl and toss to combine them well.