Kimchi With Daikon Radish Recipes
KIMCHI WITH DAIKON RADISH
I've recently come to realize how much I love kimchi on hamburgers, so I decided to put a recipe together. This is a combination of many, many other recipes. Feel free to reduce the pepper flakes by half if you want a less spicy kimchi: this mix is hot!
Provided by Late Night Gourmet
Categories Korean
Time 1h30m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- After peeling the radish, discard any remaining roots. Using a mandoline, slice the radish thinly, about 1/8 inch (3 mm) thick. Using the same setting, slice carrots. Use a cut-proof glove if you want to cut baby carrots length-wise.
- Dissolve salt in a large bowl with 5 cups of warm water. Add radish, carrots, and cabbage to the bowl and soak for 1 hour.
- While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly.
- Drain vegetables using a sieve set over a bowl, reserving brined juices.
- Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into a 1-quart glass jar. An old pickle jar works perfectly for this.
- Pour some of the reserved brine into the bowl with the chili paste residue. Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.
Nutrition Facts : Calories 8.1, Fat 0.1, Cholesterol 0.3, Sodium 1206.6, Carbohydrate 1.7, Fiber 0.5, Sugar 0.8, Protein 0.3
KKAKDUGI (KOREAN RADISH KIMCHI)
Spicy, sour, and sweet! This kimchi is our household favorite and goes with any of our meals. Kimchi has been called undoubtedly the healthiest food on the planet, and you can easily ferment it in your fridge. The longer you wait, the more sour and developed the flavor becomes. Yummy!
Provided by jaenipo
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P21DT5h22m
Yield 30
Number Of Ingredients 8
Steps:
- Place cubed daikon in a bowl. Add kosher salt and toss to coat. Pour water carefully down the side of the bowl just to the level of the radishes; take care not to rinse all of the salt off. Cover with plastic wrap and set in a cool place for 12 to 24 hours.
- Drain the radishes and rinse thoroughly. Add Korean red pepper paste, ginger, Korean red pepper powder, fish sauce, sugar, and garlic. Mix thoroughly. Cover the container with plastic wrap or a lid and put it in a cold place. Allow to ferment for 4 to 6 weeks.
Nutrition Facts : Calories 13 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1342.8 mg, Sugar 1.6 g
MUSANGCHAE, DAIKON (WHITE RADISH) SALAD, LIKE KOREAN RADISH KIMC
This recipe is a cold daikon radish salad with a basic sweet hot and sour flavor that we have been making for years. Even though it isn't an actual kimchi, my husband still calls it radish kimchi, as the flavors are similar and it reminds him of the radish kimchi's he had in Korea. We often serve this as a side dish to Galbi (Korean short ribs). Please note that the ingredient amounts are estimates, please adjust as your tastes see fit. I always 'taste as I go' and adjust as needed, especially the red pepper powder. I use the same red pepper powder used to make kimchi, it can be found at most oriental stores, however, in a pinch, I have used regular red pepper.
Provided by TheShields
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
- Place the radish in a medium bowl and mix with the red pepper powder.
- Add the sugar, salt, green onion and garlic, stir to combine.
- Sprinkle the radish mixture with the vinegar and mix well.
- Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
- Refrigerate until ready to serve.
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- Combine all ingredients in a medium-sized mixing bowl. Stir gently until the gochugaru and salt evenly coats the vegetables. Cover the bowl, and allow them to marinate in the salt until the daikon releases its juice, about 2 hours.
- Pack the contents of the bowl tightly into a quart-sized mason jar, pressing firmly down as you go to allow air bubbles to escape and to fully fill the jar, and so that the brine covers the vegetables. Weigh down the vegetables with a glass weight (like this), and then seal the jar with an airlocked lid like this. Allow the daikon to ferment for 2 weeks, and then transfer to the refrigerator.
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