Kimchi in Korea is considered the main dish, without which no feast can do. I suggest you try kimchi daikon (lobi) - a Japanese radish. Unlike kimchi from Peking cabbage, it can not be eaten immediately after cooking, because the radish will be very bitter. The secret of making delicious daikon kimchi lies in a special way of its fermentation.
| Prep Time | 10 minutes |
| Cook Time | 5 days |
| Servings |
Ingredients
- 600 gram Daikon
- 2 pieces Green Onion
- 4 tablespoons Red hot pepper
- 3 tablespoons Sauce fish
- 3 cloves Garlic
- 1 tablespoon Sugar
- 1/2 tablespoon Ginger
- 1 tablespoon Rice flour
- 120 milliliters Water
- Salt
Ingredients
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Instructions
- These are the products we need. I use Thai fish sauce, unlike Vietnamese, it has a more pleasant smell and mild taste.
- Peel the daikon, cut into small cubes.
- Finely chop the green onion.
- Sprinkle the chopped radish with 1 tablespoon of salt and leave for 30 minutes. Then rinse twice with cold running water and let it drain.
- Mix rice flour (you can also use wheat flour) with water.
- Put it in the microwave for 1 minute (I have a power of 900 watts)
- Stir, cool slightly and put back in the microwave for 1 minute.
- In a cup, mix the rice "jelly" and all the other ingredients (with 4 tbsp. l. pepper is very spicy, so focus on your taste)
- Add daikon and green onion.
- Mix well. Leave it at room temperature for a day, then put it in the refrigerator for at least 5 days. Perfectly combined with meat dishes
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