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Radish Kimchi
Introduce
Chef :
Fo FaRadish Kimchi
When I have chance to pickup a Korean radish, I get one, smaller sized as I am the only one who likes kimchi in our household. This is pretty easy, but if you can't get Korean pepper paste, sub 1 Tbl chili powder and 1 Tsp. Cayenne (hot) for each Tbl. Of the Gochujung. Adjust the Cayenne to your heat level.
I eat this with rice dishes, and not just Korean rice dishes.
You can sub turnips for the Korean radish. Some people say to use a Daikon radish, but I find turnips are closer to a Korean radish.
Cooking instructions
* Step 1
This is how big my radish is
* Step 2
Peel your radish, I just use a peeler
* Step 3
Now this kimchi is usually cut into Julian, or match sticks. But It also can be in half disks, that's how I like it. And I use my food processor, if you do, cut it into pieces that fit into your feed tube
* Step 4
The half disks look like this
* Step 5
And should be about 1/8 inch thick
* Step 6
Now add the salt to the reddish, and mix well. Let sit for about 15 minutes
* Step 7
Rinse your radish good, 4 or 5 times to get rid of the salt.
* Step 8
Clean and chop your scallion, add to radish
* Step 9
Mix the sauce ingredients in a bowl
* Step 10
Add sauce to radish
* Step 11
Mix the sauce in, make sure it's all completely mixed
* Step 12
I put it in a container. If you like it to sour first, leave the container on a counter for a day up to 3. Place in Refrigerator. Maybe eaten right off, or after it ferments.
Note: if there is a photo you can click to enlarge it
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