Fruit Radish Kimchi

Name: Fruit Radish Kimchi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 Fruit radish; 50g Chives; 1 tablespoon each Black sesame; 1 tablespoon each White sesame; 3 Keys salt; 2 tablespoons Korean Maltose; A cup and a half Fine chili powder; A cup Coarse chili powder; 1/2 a cup Fish sauce; 3 Keys Shrimp paste; 1 tbsp granulated sugar; 2 cups Glutinous rice paste; 15 cloves garlic; a small piece ginger; 1/2 onion

by m+n Zhang Zhensheng

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In Korea, in addition to Chinese cabbage kimchi, the most common one is radish kimchi, which is about one centimeter square or 1.5 centimeters square in size. It tastes sour and crunchy and slightly spicy. You must wait until it is fermented to eat radish kimchi. "

Fruit Radish Kimchi

1. Peel the radishes and cut them into large slices about 1 cm thick, then stack them, cut them into about 1 to 1.5 cm square with three horizontal and vertical knives. First take a small piece of radish, put it in water and wash it off, taste its saltiness, and it will taste good. If it is not enough, let it marinate for about ten minutes

2. Then wash it with clean water, put it on the screen, drain the water for later use

3. Place the drained radish in a container, add white sesame seeds, black sesame seeds, and chives (cut into about four centimeters long)

4. Add two tablespoons of maltose and mix gently with a spoon to marinate for 20 minutes

5. Put all the kimchi sauce seasonings into the blender and make kimchi sauce

6. Pour the kimchi sauce into a bowl (you can save it if you don’t use it up, you can also use it in cabbage kimchi)

7. Put five tablespoons of kimchi sauce into the radish of Practice 4 and mix by hand, just like washing clothes, knead and mix until the sauce thickens, store it in a container, and wait for fermentation

8. This is fermented radish kimchi, sour, slightly sweet, slightly spicy, crispy and delicious radish kimchi

Tips:
The radish should be selected with high crispness, it tastes sweet, and it is better to have a spicy taste. It’s a little earlier in early September, and the radishes from the end of September to October are the best