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Cubed Radish Kimchi

Day 2.


I'm very excited about this. Excited enough that I got brave and fermented for the first time. I've been watching a lot of Maangchi videos, and she's always talking about how much she loves this radish kimchi. So I got my hands on a korean radish and tried it, and now I'm going to try to always have some in the fridge. I've also made it with a daikon radish, and it's note quite as good (less sweet and more radish-y), but it's still good.

She says that one can eat it immediately or let it ferment for a few days.  The first time I made this, I tasted it immediately and it was amazing. I could have eaten the whole jar. The second time, I let it ferment for 24 hours, and the third time, I let it ferment for 48 hours. I think 48 hours is my favorite.

Maangchi's recipe is here. The only change I made was to reduce quantities.


The Recipe:
1 lb Korean or daikon radish, peeled and cubed
1/2 tb kosher salt
1/2 tb sugar
1/2 tb garlic, minced
1/4 tsp ginger root, grated
1 tb fish sauce
2-3 tb gochugaru
  • Combine radish cubes, salt, and sugar, and mix well. Let sit for 30 minutes.
  • Drain the juice from the radish into a small bowl, and set aside.
  • Add garlic, ginger, green onions, fish sauce, gochugaru, and 2 tb of the radish juice. Mix well.
  • Place in glass jar. Eat immediately, store in refrigerator, or ferment it for a few days before refrigerating it.

The Verdict:
Overall grade: A+
Overall reason: Easy, healthy, delicious! This is my perfect vegetable side dish.
Time to prepare: 45 minutes
Husband quote: "Crunchy." (He's sulking that I didn't like the last "funny" quote he tried to give me.)

 


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