#trust之美#【korean Radish Kimchi】
1.
Peel the white radish and cut into small cubes about 2 cm, add 1.5 tablespoons of salt and stir evenly to marinate for more than 1 hour.
2.
Peel the green radishes and cut into small cubes about 2 cm, add 1.5 tablespoons of salt and stir evenly to marinate for more than 1 hour.
3.
A medium-sized pear is peeled, cored and cut into small pieces, and then pureed with a hand-held cooking stick. A head of garlic is peeled and a small piece of ginger is also processed into a puree, and all are mixed together.
4.
Add 3 tablespoons of glutinous rice flour, 5 times the amount of water, to a small pot, boil on low heat and stir constantly to form a paste, let cool and set aside.
5.
Mix the glutinous rice flour with the freshly processed pear, ginger and garlic mixture.
6.
Add 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 tablespoon of salt, 8 tablespoons of Korean chili powder and stir to form a chili paste.
7.
Cut half a carrot into shreds and a small handful of leeks into small pieces.
8.
At this time, the radish will pickle a lot of water.
9.
Put the white radish and green radish in cold water.
10.
Put the dried radish water into a larger container.
11.
Put in the leeks, carrot shreds, and pour the stirred chili sauce into it, wear disposable gloves and mix evenly. Cover with plastic wrap, leave it at room temperature for 24 hours, and then put it in the refrigerator for 1 to 2 days before eating.
12.
This is the finished picture taken on the third day after putting it in the refrigerator. It tastes very good.
13.
Finished picture
Tips:
1. The containers used in the whole process must be clean and oil-free, and the raw materials must not be stained with oil.
2. Korean chili powder must be used for this, because it is not so spicy and the color is better.
3. Rinse the pickled radish with cold water, or it will be too salty.
4. Kimchi left at room temperature for 24 hours will ooze a clear liquid and smell a little sour. At this time, put it in the refrigerator. If the room temperature is relatively low, extend the time appropriately.
5. Putting it in the refrigerator will continue to ferment, but it is slower, the longer the time the more sour the taste
6. My two radishes add up to about 1000 grams.
