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Print Recipe
Kimchi from Daikon Recipe
Kimchi in Korea is considered the main dish, without which no meal is complete. I suggest You to try kimchi daikon (lobi) is a Japanese radish. Unlike the Chinese cabbage kimchi, it can not be eaten immediately after cooking, because the radish will be very bitter. The secret of cooking delicious daikon kimchi is a special way of its fermentation.
Prep Time 10 minutes
Cook Time 5 days
Servings
Ingredients
Prep Time 10 minutes
Cook Time 5 days
Servings
Ingredients
Instructions
  1. These are the products we need. I use Thai fish sauce, it, unlike Vietnamese has a more pleasant smell and soft taste.
    These are the products we need. I use Thai fish sauce, it, unlike Vietnamese has a more pleasant smell and soft taste.
  2. Daikon clean, cut into small cubes.
    Daikon clean, cut into small cubes.
  3. Finely cut the green onions.
    Finely cut the green onions.
  4. Sprinkle the chopped radish with 1 tablespoon of salt and leave for 30 minutes. Then rinse twice with cold running water and allow to drain.
    Sprinkle the chopped radish with 1 tablespoon of salt and leave for 30 minutes. Then rinse twice with cold running water and allow to drain.
  5. Mix the rice flour (you can also use wheat) with water.
    Mix the rice flour (you can also use wheat) with water.
  6. Put in the microwave for 1 minute (I have a power of 900 watts)
    Put in the microwave for 1 minute (I have a power of 900 watts)
  7. Stir, cool a little and again in the microwave for 1 minute.
    Stir, cool a little and again in the microwave for 1 minute.
  8. In a Cup of more mix rice "jelly" and all the remaining ingredients ( with 4 tbsp pepper is very sharp, so be guided by your taste)
    In a Cup of more mix rice "jelly" and all the remaining ingredients ( with 4 tbsp pepper is very sharp, so be guided by your taste)
  9. Add daikon and green onions.
    Add daikon and green onions.
  10. Stir well. Leave at room temperature for a day, then put in the refrigerator for at least 5 days. Perfect with meat dishes
    Stir well. Leave at room temperature for a day, then put in the refrigerator for at least 5 days. Perfect with meat dishes

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