Name: Korean Radish Kimchi
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Fruit radish; 20 pieces Shallots; 2 cups garlic; 1 large piece ginger; 15 pieces Chili kimchi; 2 pcs pear; Some Coarse salt; 8L water; 1 cup salt; 1/2 a cup Sugar

Korean Radish Kimchi

by Korean Wife Spicy Cabbage

4.9 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

[Kimchi with Radish Water]
When the summer is particularly hot, take a bowl of sour and refreshing pickle soup from the refrigerator and drink it with one sip, cool!
Two words, really cool!
Three words, so cool!
Instantly increased appetite! "

Korean Radish Kimchi

1. Prepare all the ingredients

2. Carrots must be thoroughly washed

3. Rub the radish skin with coarse salt

4. Sprinkle some more salt and marinate for a day

5. During the marinating process, you have to turn it over

6. Wash the marinated radish and set aside

7. Marinate the shallots with salt for about 25 minutes

8. Sliced ginger

9. Garlic slices

10. Ginger garlic in the pocket

11. Miscellaneous tight pocket

12. Pear cut into small pieces

13. Dissolve the salt and sugar with water

14. Put radish, ginger and garlic in the pickle bucket

15. Add chili kimchi

16. Put in the cut pears

17. Put in shallots

18. Pour the prepared water into the pickle bucket

19. Press it with a plate with a certain weight

20. Store in an airtight place, you can eat it in 1 day at room temperature or 20 days in the refrigerator

Tips:
1. The choice of radish is very important, try to be a little sweet
2. Chili kimchi has a tutorial in the previous video
3. Don't put too much salt, this pickle soup is mainly hot and sour
4. In the preparation of cold noodles above, the pickle soup mentioned can also be replaced by this