Korean Cubed Spicy Radish Kimchi

Name: Korean Cubed Spicy Radish Kimchi
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 3 kg White radish; 2/3 cup, Chili noodles; 3 tablespoons, Sugar; 2/3 cup, Noodle Fish Liquid; 2/3 cup, Chives; 1.3 tbsp, garlic; 2/3 cup, Fresh shrimp paste; 1.3 tbsp, ginger

by Mother loves mia

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Radish kimchi is another kimchi delicacy with the same name as spicy cabbage. Cutting the radish into large pieces will reduce the damage to vitamins. Served with radish sprouts, the taste is refreshing and delicious. The radish is colored with chili noodles first, and then used as a sauce for a little mixing. Excessive mixing will make the soup sticky. "

Ingredients

3 kg White Radish
2/3 cup, Chili Noodles
3 tablespoons, Sugar
2/3 cup, Noodle Fish Liquid
2/3 cup, Chives
1.3 tbsp, Garlic
2/3 cup, Fresh Shrimp Paste
1.3 tbsp, Ginger

Korean Cubed Spicy Radish Kimchi

1. Processed radish: Choose fresh radish with small and hard tassels, and remove the dried leaves and roots. Cut the radish tassels, rinse in running water, and cut into 2-3 cm squares. Wash the radish yam with water and cut into 2-3 cm lengths, and control the water.

2. Stirring: Put some radishes in a large container and then put some chili noodles for a few times for coloring. The remaining chili noodles are soaked in the noodle fish liquid for 1 hour and then put in the radish, then add the garlic and ginger and stir. Finally, add the fresh shrimp, cut into 2 cm-long chives, white sugar, and radish. Grab and mix gently. .

3. Fermentation: Put it in the refrigerator after 1-2 days in a well-ventilated room temperature. It can be eaten after cooling.