Radish Kimchi
1.
Prepare a tender and watery radish, trim and remove the skin, wash it and dry it with water for later use
2.
Dried radishes are evenly cut into small cubes, put in an appropriate amount of salt, and pickled for about three hours, rinse off the salt and drain.
3.
Chop chives, mince ginger and garlic, prepare minced chili and chili powder for later use
4.
Take a pear, wash and cut into small pieces
5.
Put the pears in the juicer to juice
6.
Take glutinous rice flour without too much
7.
Beat the glutinous rice flour into a paste and cool it thoroughly, and make a seasoning sauce with seasonings, chives, minced ginger, minced garlic, and pear juice
8.
This is the shrimp paste. It is available on Taobao in Korean supermarkets. Many cold dishes in Korea use it.
9.
Put the seasoning into the dried radish and put in the appropriate amount of shrimp paste
10.
Stir thoroughly and seasonings evenly
11.
Put the marinated radishes into a clean bottle and marinate for about two days and you can eat it
12.
Radish kimchi is equivalent to dried radish kimchi, and the taste will be more tender and crisp, because this kimchi is added with pear juice, so the sweet and sour taste is stronger
13.
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Tips:
ps: 1. Usually most people choose to use white radish to make this kimchi. It is recommended that you choose long, smooth and heavy radishes when buying.
2. Judge whether the radish has chaff heart, fold the radish tassel, if there is no water in the tassel, then the radish may also have chaff heart. Furthermore, I slapped the radish with my hands, which shows that it is full of water, without chaff, and delicious.
3. If the amount of salt is not well controlled and the pickled radish is too salty, you can rinse it several times in water, but you must fully drain the water inside, and then add the seasoning to mix.
4. Shrimp paste is often used when making Korean kimchi. It is salty and has a strong seafood taste. Some large vegetable markets or places selling Korean food seasonings are available for about 4 yuan per sachet. 5. If it is made in the summer, it can be marinated at room temperature for half a day, then it can be stored in the refrigerator, and you can take it as you eat. When taking it, please remember to use clean chopsticks (chopsticks that have not been stained with saliva) to prevent the rest from spoiling.
5. If you want to eat sweet and sour radish, you can add a small amount of white vinegar, about 1 teaspoon. But radish with vinegar is not easy to preserve, so eat it as soon as possible.
6. If there are no two thicknesses of chili noodles, you can choose only one. The taste is not much different, but the appearance will be a little different from the picture.
