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.)

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

Adventures of a healthy-ish pseudo-foodie

Search This Blog