Golden Kimchi of White Radish

Name: Golden Kimchi of White Radish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 White radish; 1/2 carrot; Some salt; A spoon Tahini; 7 cloves Garlic cloves; a small piece ginger; 1/2 Laiyang Pear; 2 rice scoops Korean Chili Sauce; 2 rice scoops Sugar

by Yoha Kitchen

4.7 (1)

Favorite

11

Difficulty

Easy

Time

1h

Serving

2

In the late autumn season, when it’s time to start making kimchi,
Vegetables commonly used to make kimchi are nothing more than: Chinese cabbage, radish, cabbage, etc.,
Kimchi is basically spicy,
It is often called a famous dish of Korean kimchi,
This year I will make kimchi that is not spicy,
There happened to be white radish ready to pickle pickles,
First make radish kimchi;"

Ingredients

1 White Radish
1/2 Carrot
Some Salt

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A spoon Tahini
7 cloves Garlic Cloves
a small piece Ginger

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1/2 Laiyang Pear
2 rice scoops Korean Chili Sauce
2 rice scoops Sugar

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Golden Kimchi of White Radish

1. Wash the white radish, remove the scars on the radish skin, do not peel it,

2. Cut into finger-thick radish strips; half a carrot is also cut into strips; a carrot is divided into two halves, one half is marinated, and the other half is used for sauce;

3. Sprinkle an appropriate amount of salt on the radish strips, stir evenly by hand, and marinate for one to two hours; adjust the amount of salt by yourself, and taste while marinating. One white radish contains about 5-6 grams of salt;

4. Pickle the radishes until the water comes out, pour out the water;

5. One Laiyang pear is peeled and left half, and the other half is used in the boiled white fungus soup; carrots, garlic, ginger, and pears are all diced;

6. Put the cut accessories into the mixing cup, and put the sugar from the rice scoop and the rice scoop in the picture,

7. A spoonful of tahini,

8. Two rice scoops of Korean chili sauce;

9. Use a hand-held stirring rod to make a fine mud;

10. The white radish that has been water-controlled is packed in a fresh-keeping bag, and the sauce is poured into it.

11. Knead a few times across the bag with your hands, and mix the sauce with the radish. Tie the bag tightly and put it in the refrigerator. You can eat it a day later;