#radish kimchi recipe

[mylittlecuppycake]

Kkakdugi Korean Radish Kimchi Recipe Here is a recipe for homemade radish kimchi that you can follow to make plenty to share in a month. It is spicy, sour, sweet, and fermented. 5 tablespoons Korean red pepper paste, 6 cloves garlic minced, 2 tablespoons fish sauce, 6 tablespoons kosher salt, 3 tablespoons minced fresh ginger, 7 teaspoons white sugar, 2 2/3 tablespoons Korean red pepper powder, 2 daikon radishes cubed

[jonahcarter]

Canning and Preserving - Kkakdugi Korean Radish Kimchi Spicy, sour, sweet, and fermented, here is a radish kimchi recipe that you can make yourself, and there will be plenty to share in 1 month.

[auntie-cosima]

Kkakdugi (Korean Radish Kimchi)

[moonlight-at-dawn]

Sigeumchi-Namul/Korean-seasoned Spinach is so damn good and I really need to just start making some and leaving it in the fridge to eat through the week, cause it's so low-spoon and keeps well and is delicious cold~

Just blanch some spinach (boil for 30s-1m minutes then rinse in ice cold water or run under cold water tap), press the excess water out of it (either squeeze it with your hands or find some good weight to press it with. I'm thinking leave the spinch in a strainer in the sink and put a glass bowl full of water on top of it but i haven't tried yet). You might want to bunch it into a cube and chop it a few times (the amount of chops depending on how big a batch you've cooked).

Then season it with soy sauce (or coconut aminos and maybe add salt if soy-free), toasted sesame oil, toasted sesame seeds, minced garlic, chopped green onion, and, optionally, add some gochugaru (Korean red pepper flakes) or silgochu (shredded Korean red pepper) if you want some heat. Even regular black pepper is good in it if you don't like the spicy pepper heat.

I haven't tried, but it probably works well with frozen spinach too, just thaw it according to directions and then season as above. Probably takes longer to thaw than cook, but easier on clean up that way.

The amount of seasoning will depend on how big a batch you make, but start low then add more. Sesame oil is strongly flavored so start with a tsp. Maybe about .25 more soy sauce than sesame oil, but your taste will vary. It should taste nutty from the sesame oil and a bit salty.

[miri-chuuei]

Recipe for Kkakdugi Korean Radish Kimchi Spicy, sour, sweet, and fermented, here is a radish kimchi recipe that you can make yourself, and there will be plenty to share in 1 month.

[salanaii]

Radish Kimchi

Ingredients

2-2.5 pounds Korean radish (or Daikon radish if you can’t find it)

1 Tablespoon salt (kosher or sea salt)

1 Tablespoon sugar

5 garlic cloves, minced or grated

1/2 teaspoon ginger, minced or grated (optional)

2 green onions or 1 small bunch garlic chives, cut into 1 inch pieces

2 Tablespoons fish sauce (or salted shrimp, chopped)

3-4 Tablespoons Gochugaru (Korean red pepper flakes)

Instructions

Peel the radish if it has many dark spots, otherwise,  remove dark spots with a peeler or scrap off with a knife. (Peel the skin only when necessary).  Cut radish into 1 inch cubes and place in a bowl. Toss with salt and sugar and set aside while you prep the paste. 

For the paste:  In another large bowl, add garlic, ginger and green onions or chives. Add the fish sauce and Korean red pepper flakes and mix together. 

( For vegetarian version, add soy sauce or coconut animos) 

Toss the radish and add to the paste bowl, discarding any liquid.  Using kitchen gloves,  mix together until the radish is coated well.  Taste and add more seasonings such as fish sauce, salt, sugar or red pepper flakes, as needed. 

(It will look dry at this point, but they will release water during the fermentation process.)

Place into a container or jar, pressing down to remove air pockets. Cover and leave at room temperature for 1 day and place in the fridge for a few days to ferment. 

[oni28]

September 2023 Recipe_Naengmyeon

[Recipe Information]

※ Need Recipe Pack Mod Latest Version (23.09.05 version) ※

Mulnaengmyeon

1, 4, 8 serve

Category : Meals

Cooking Level_05

Vegetarian-safe, Lactose free. Mulnaengmyeon is chilled noodle dish made of thin noodle mixture of flour and starch with dongchimi (radish kimchi) soup. This is garnished with white radish and Asian pear slices and seasoned with mustard and vinegar.

Required Ingredients for 1 serve : Any Vegetable(1)

Required Ingredients for 4 serve : Any Vegetable(2), Egg(2)

Required Ingredients for 8 serve : Any Vegetable(3), Egg(3)

Lots challenge 'Simple Living' Compatible.

Group Cooking Compatible

Bibimnaengmyeon

1, 4, 8 serve

Category : Meals

Cooking Level_06

Vegetarian-safe, Lactose free. Bibimnaengmyeon is naengmyeon noodle mixed with sweet and sour red pepper paste seasoning.

Required Ingredients for 1 serve : Any Vegetable(1), Gochujang(1)

Required Ingredients for 4 serve : Any Vegetable(2), Gochujang(2), Egg(2)

Required Ingredients for 8 serve : Any Vegetable(3), Gochujang(3), Egg(3)

Lots challenge 'Simple Living' Compatible.

Group Cooking Compatible

All ingredients are optional

Gochujang can be download here.

[Language]

Korean (by_oni)

English (by_oni)

📌T.O.U

-Don’t re-upload

(Latest patch compatible)

👩‍👩‍👧‍👦 Public Released on September 27th, 2023 (KST)

Mulnaengmyeon DL(Patreon)

Bibimnaengmyeon DL(Patreon)

[lamieboo]

tag nine people you want to get to know better!

I wanted to thank everyone that tagged me to this it really means a lot especially since I’m not the most social on this site 😖😖

LAST SONG?- GLIMMER. by Snakeships + EARTHGANG, SNAKEGANG

FAVOURITE COLOUR? - orange, red, and blue (in that order)

CURRENTLY WATCHING? - Most recent show I’ve actually watched/ finished is “Interview with the Vampire”, currently putting “Ugly Betty” in the bg while I draw.

LAST MOVIE? - Deadpool & Wolverine. Very fun + a good time. Felt weird watching it in the cinema with gory scenes only to hear a child’s laugh and turn my head to see a 12 year old… What are you doing here kid….

SWEET/SPICY/SAVORY? - All of the above. Spicy tho.. and sweet… and savory… but def spicy…. and sweet…. and-

RELATIONSHIP STATUS? - happily taken off the market, this hunk of meat has been purchased.

CURRENT OBSESSIONS?- Lamie Boo and Sebastian, forever and ever, always

LAST THING YOU GOOGLED? - radish kimchi recipe, I had leftover radish but I think I did something wrong bc it tasted like ass

I’d tag people but everyone I would tag tagged me first so…. Big hearts and much love to you all

[kimyoonmiauthor]

The worst recipe for Kimchi I've ever seen.

So I'm a food nerd, if the love of Anthropology of food isn't self-evident enough in the 50 page doc on the history of food and food Anthropology based on Subsistence. lol

And I'm a super food nerd when it comes to kimchi. I've tried almost all the varieties of vegetables one can kimchi and learned their mush points. And this, by far is one of the worst recipes of kimchi I've ever, ever read. And being a food nerd, I'll break it down for you.

Don't worry, it's not made by a Korean--it's made by someone white, but I am Korean. And before someone chases me down, "You're an adoptee" I grew up in Korea for the first 5 years and have been tracking down Eomma's kimchi recipe after I semi-remembered the flavor. TT Covid stopped me from going overseas to test it out.

I know when you think of kimchi, you most likely think of the spicy cabbage variety, but I'll inform you that I've made a lot of types of kimchi. I made the Dae Jang Geum Kimchi after a lot of research and digging around. I made kimchi in plastic that never turned out well. I've taken out ingredients and put them back in. I've made kimchi out of different vegetables, and I famously got cited by my own city for making Eomma's kimchi, which BTW, has raw clams and mussels in it.

I've made monk Kimchi too, and gave those tips off to Maangchi.

I'm like kimchi geek over here. I can tell you all different facets of kimchi. Maybe because I tend to hyper focus on things, and I definitely hyperfocused on kimchi.

So I definitely can say the above is not kimchi.

Let's define Kimchi:

Kimchi is an aerobic lacto-fermetation process that is usually balanced with a protein in order to preserve mainly vegetables/vegetation, but sometimes seafood or other seafood matter.

Why is this not a kimchi?

1 Chinese cabbage

3 garlic cloves, crushed

2.5cm/1in piece ginger, grated

2 tbsp fish sauce (optional)

2 tbsp sriracha chilli sauce or chilli paste (see below)

1 tbsp golden caster sugar

3 tbsp rice vinegar

8 radishes, coarsely grated

2 carrots, cut into matchsticks or coarsely grated

4 spring onions, finely shredded

Chinese cabbage is not the same as napa. Chinese cabbage is longer than napa. Does it look similar, yes. Have I attempted to make kimchi out of it yes. Did it have the same properties? No.

But forgive the white person for not knowing that. Chinese cabbage has more water content than your average large head of Napa.

3 Garlic cloves is laughable. It won't preserve for a year like kimchi is supposed to.

1 thumb of ginger? No. No. No. That's not enough.

The fish sauce is not optional. You need that to even out the lactobacilli. If you're not going to use fish sauce, then up the protein content with barley. I really do swear after messing up kimchi on purpose the fish sauce does have a FUNCTION not just a taste.

BTW, more than fish sauce goes into kimchi, though. Usually depending on the region you might get shrimp paste, mussels, clams, crab, octopus, squid, oysters. These pretty much ceviche in the liquid over time.

My favorite is Eomma's recipe with katuggi. ^^;; But I suppose that would anger both my parents. Hers I'm fairly sure had mussels, clams and maybe crab? And yellow corvina fish sauce.

Anyway... Sriracha is made up of red jalapenos, which do not belong in kimchi. Kochu is special. BTW, this already has sugar in it. Kochu is designed to stain on purpose. See the slurry portion below.

golden caster sugar isn't something that came about until industrialization.

rice vinegar is a totally different process of fermentation than kimchi. It won't render the same results.

European radishes don't belong in kimchi. Have I tried it? Yes. Did I regret it? 100%. TT There isn't really a substitute for Mu. Daikon is a distant second. European radishes are when you're dying in a desert and there is a gun to your head to make the kimchi with them and you have no other choice. Get this: Koreans who moved to Brazil, rather cut out the radish component completely, use European cabbages than use European radish. It's just nasty to bite into as a kimchi. Mu has less water content and is far denser than your average daikon and definitely over European radish. I'd choose watermelon radish over European radishes. (Have I made that into kimchi? Yes.)

Carrots do sometimes go into kimchi, but I don't think that's why it's there. This is more a Jeolla thing though.

You're not supposed to shred green onion for any dish I know... and I'm thinking of things like pajeon and green onion soup. Where is the slurry? ALL Korean Kimchi has a slurry, if it has sweet rice flour, whole wheat flour or Barley flour. It has to have a slurry. The slurry has a function. It's there to make sure the ingredients distribute evenly.

Lactobacilli aren't going to act in ONE day. This brings the health benefits of kimchi.

The food science:

Since the majority of Korean fermentation lives on the wild side and likes things like air and sun, often the "weird" ingredients in kimchi that foreigners hate are there to MAKE SURE YOU DON'T DIE when you eat it. Stop trying to cut it out without understanding its function.

Got it? Now stop doing this crap and actually understand the food science of things like the anti-bacterial properties of garlic. How lacto fermentation is good for you, so you don't leave it out for only one day.

Koreans boast their heads off about the health benefits of kimchi as passed down from our ancestors for thousands of years. Why mess with a good thing without understanding why our ancestors made it that way?

[maxlarens]

The way im obsessed with Logan’s insta but never made any of his recipes 😀

I was binging his cucumber vids this morning should prob make some cuz my aunt gave us a whole box full from her garden

-🤩

I MAKE HIS CUCUMBER RECIPES!!!! they’re really good and i’m not even a huge cucumber enjoyer. i make this one the most but i wanna try a few others. i would make radish kimchi as well but our fridge has been too full recently to fit the container it would sit in and i’ve been dreading properly cleaning it out😵‍💫

we r referring to logansfewd on instagram btw NOT formula one driver logan sargeant

[vibinwiththefrogs]

It's Fall and Y'all Know What That Means!!!!

It's kimchi time babey!!!!!!!!!

This is my 4th year making kimchi; I wasn't going to this year but I saw a really attractive cabbage at the store so on a whim I got the ingredients. I use Maangchi's vegetarian kimchi recipe (linked below), if you want to try making kimchi this recipe I feel is very straight forward and easy to follow:

I use the vegetarian version mostly because fermented shrimp is very expensive here. If you can get your hands on some gochugaru and napa cabbage the rest of the ingredients should be at a standard US grocery store.

I've never been able to get daikon radish this time of year so I usually experiment with replacements. Last year I used French radishes and it was still good, this year I'm trying rutabaga.

Every year I end up messing up a step, though it always still turns out good (and honestly even if it flops and isn't great to eat straight, you can use it for stew or kimchi fried rice). Let's hope this is the year I got it all right.

Happy kimchi-ing!!

[edgewaterfarmcsa]

FALL CSA WEEK 1 & 2 so belated

P I C K L I S T

october 18

carmen peppers - habanada pepper - hungarian hot wax - poblano peppers - zinnias - mizuna - red onion - garlic - cilantro - acorn squash - plum tomatoes - broccoli

BREAD OF THE WEEK: olive focaccia

P I C K L I S T

october 25

NAPA CABBAGE - CARROTS - GINGER - DAIKON RADISH - LETTUCE - SNACKING SWEETIE PEPS - CARMEN PEPPER - CAYENNE PEPPER - HABANERO PEPPER - LEEKS - PLUM TOMATOES - GARLIC - RASPBERRIES - HOUSE PLANT - CARVING PUMPKIN - FLOWERS   

BREAD OF THE WEEK: AUBERGINE BREAD

FARMY FOODIE PRO-TIPS: 

Literally meaning “sour stuff,” this is the everyday Vietnamese pickle that you’ve seen and eaten countless times in bánh mì, on rice plates, and in other dishes. Ðồ chua is typically made with daikon and carrot, but you can use jicama instead of the daikon for a crunchy-sweet result. It does require more time: You can’t massage it as it will just break apart and you need to chill the pickle 1–2 days to allow the flavors to fully develop before using. If using daikon, choose one that is dense with firm, smooth skin, which are signs that it enjoyed good growing conditions and will likely taste more sweet than bitter. Precut jicama may be sliced into matchsticks for this pickle.

Makes about 6 cups

2 lb. daikon (about 1), peeled, cut into 3x¼" matchsticks

12 oz. carrots (about 6 medium), trimmed, peeled, cut into 3x¼" matchsticks

4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt

4 tsp. plus 1 cup granulated sugar

2½ cups distilled white vinegar

Preparation

Step 1 Toss 2 lb. daikon (about 1), peeled, cut into 3x¼" matchsticks, 12 oz. carrots (about 6 medium), trimmed, peeled, cut into 3x¼" matchsticks, 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, and 4 tsp. sugar in a medium bowl to combine. Let sit 20 minutes. You should be able to bend a piece of daikon to make the ends touch without it breaking. (If you need to speed up the process, you can massage and knead vegetables with your hands until softened, about 3 minutes.) Step 2 Rinse vegetables in a large mesh sieve or colander under running water, then press or shake to expel excess moisture. Divide between two 1-qt. glass jars or airtight containers. Step 3 Stir 2½ cups distilled white vinegar, remaining 1 cup sugar, and 2 cups lukewarm water in a medium bowl until sugar is dissolved. Pour into jars to cover vegetables; reserve any excess for making salad dressing (you may have about 1 cup liquid left over). Cover and let sit at least 1 hour at room temperature. Drain before using. Do ahead: Vegetables can be pickled 1 month ahead. Chill.

BAECHU KIMCHI BY MORIHOUSE (@mori.house)/ Makes about one 750ml mason jar

1 large Napa Cabbage**, about 1kg/2lbs

Sea Salt (non-iodized), fine to semi-fine- 3% the weight of the Napa Cabbage

3-5 GARLIC cloves, thinly sliced

zest of 1 Lemon, sliced into thin slivers

2 dried Togarashi Chili Peppers or Chile de Arbol, chopped (deseeded, optional)

3-5 cloves Garlic, crushed into a paste

3-5 Tbsp Gochugaru (Korean Chili Pepper Flakes)***

1 Tbsp Fish Sauce (optional)

Pickling Brine* or Filtered Water

JENNY’S NOTE: 

OTHER CSA CROPS TO ADD TO THIS KIMCHI RECIPE JULIENNED CARROTS/ SLICED DAIKON RADISHES/ MINCED OR GRATED GINGER

Supplies:

1x Mortar & Pestle

1x Large Mixing Bowl

2-3 Spoons for mixing

1x 750ml sterilized, air-tight Mason Jar

1x Knife or Cleaver

1x Heavy object like a large stone or a large mason jar filled with water for weighing down your pickles.

1x Dish Towel

1x Small jar or pitcher for collecting excess brine

1x Fork or utensil to press down the pickles into the jar

Prepare the garlic scapes, lemon zest and chili peppers as described. Cut your cabbage into 1/8ths lengthwise and then widthwise into approximately 3 inch chunks. (JENNY’S NOTE: Add your julienned carrots, sliced radishes, grated ginger here to the mix)

Place into a large bowl and scatter the salt, lemon zest, garlic and chili peppers over the cabbage. Gently massage the salt into the cabbage mixture evenly. As you are doing this, you will feel the cabbage excrete its water content. This will take just a few minutes.

Next use a plate or another round flat object which has a smaller circumference than the bowl, so it fits just inside rim and on top of the cabbage mixture. Using a large stone, mason jars filled with water or another heavy object, weigh the plate and cabbage down. Cover the top of the bowl with a towel to keep dust from getting in and let it sit weighed down like this for at least 3 hours to lightly pickle. After the 3 hours or more have elapsed, you will find the water from the cabbage will have filled the bowl to cover the kimchi in what is now a salty *pickling brine.

Decant the brine into a pitcher or jar and gently squeeze a little out of the cabbage mixture. At this stage you will have a fresh, lightly-pickled style of napa cabbage known in Japan as “Hakusai no Tsukemono”. If you don’t like spicy, you can skip ahead to the jarring stage.

Crush your garlic into a paste with a mortar and pestle and a couple pinches of salt to break it down easier. Add your gochugaru, fish sauce (if using) and using small amounts of the brine, make a paste similar in thickness to a tomato paste. Chuck this paste into the drained cabbage mixture, still in the original bowl, and massage all together, making sure the paste is distributed evenly.

Use the following final steps for both the spicy and non-spicy versions: Layer your kimchi into the mason jar in 3-4 stages. Between each layer, use a fork to gently press the kimchi down as flat as you can. Continue to do this until all the kimchi is in the jar. Give it a few more presses with a fork, getting as much oxygen and as many air bubbles out as possible. If your kimchi paste was the right consistency, brine will rise to the top as you press the air out of the kimchi. If not, add small amounts of brine until it does. If making only non-spicy Kimchi, you will definitely need to add some brine. This extra thin layer of liquid at the top will help to seal your kimchi during the beginning of the fermentation process. Seal the jar and place it in the coolest and darkest part of your home.

Next is the waiting! 1 MONTH is the sweet spot but while it may not be for everyone, do try to wait at least 5-7 days before tasting. It takes at least this long for there to be any noticeable fermentation. In the colder seasons, it may take even longer, up to 10 days. If you want to “taste-as-you-go”, be sure to use a clean utensil and DON’T double dip! However long your preferred fermentation time, you will need to help the kimchi release carbon dioxide gas every couple of days. You may notice that when you open it, the kimchi will bubble. Sometimes it will bubble like soda but it may also only bubble slightly or barely at all. Either way, you can rest assured that it is fermenting. Each time you release the gas, you will also notice the kimchi may have risen slightly. Using a fork press it down again as much as you can. Brine may or may not rise to cover the kimchi at this stage and that is ok.

Note: Depending on whether or not you sterilized your jar properly and the environment temperature, you may occasionally find trace amounts of white, blue or green mold on the top of your kimchi. DO NOT worry about this. Simply remove it from the kimchi or wipe it off if it is on the jar or lid. However, if you find black mold, I’m sorry to say your kimchi may have been contaminated by unwanted outside bacteria. At that stage, it is better to start over just to be safe. All this said, mold is highly unlikely using this method.

After 1 month (or shorter) has elapsed, enjoy your kimchi as a side to most of your favorite Asian dishes, cook it in a dish or eat it as a snack!

**Do not use standard or savoy cabbage to substitute. However, you can use Bok Choy (same weight) as a substitute if Napa Cabbage is nowhere to be found.

***Note: I have had some students use Cayenne Pepper, Paprika or Chili Powder in lieu of Gochugaru before, but please use caution as the spice levels between these differ substantially. If you are absolutely unable to get Gochugaru and still want to try making spicy kimchi, start by making your paste with just one tablespoon of one of these substitutes. Taste it first, then add more, tablespoon by tablespoon until you reach a spice-level which is tolerable for you. However, I suggest you do try to add Gochugaru as a regular item in your kitchen. It is very versatile and easy to find online or at Asian Markets.

[morethansalad]

Pickled Root Vegetables (Vegan)

Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua)

Pickled Hakurei Turnips

Pickled Watermelon Radish

Spicy Kohlrabi-Kale Kimchi (with vegan fish sauce)

[koreanstory7]

It's from Korean Cabbage Kimchi: The History, Benefits, and Recipe

It's from Korean Cabbage Kimchi: The History, Benefits, and Recipe

Kimchi is a traditional Korean dish made from fermented vegetables, typically cabbage or radishes, seasoned with a variety of spices and condiments. Kimchi has gained immense popularity in recent years, not just as a Korean staple but also as a healthy and flavorful addition to dishes all around the world. In this article, we will delve into the history of kimchi, its health benefits, and how to make the perfect kimchi at home.

History of Kimchi

Kimchi has a long and rich history, dating back to the ancient times of Korea, where it was first made as a way to preserve vegetables for the winter months. The earliest records of kimchi date back to the 7th century, where it was first mentioned in the Korean book of poetry, "Silla Annals."

During the Joseon Dynasty, which lasted from 1392 to 1910, kimchi became an integral part of Korean cuisine, with over 100 different varieties being developed. In the 20th century, kimchi gained global recognition, with many people now considering it to be a superfood.

Health Benefits of Kimchi

Apart from being a tasty addition to meals, kimchi is also packed with numerous health benefits. Here are some of the most notable ones:

1. Promotes Digestive Health

Kimchi is rich in probiotics, the good bacteria that live in your gut and play a crucial role in maintaining a healthy digestive system. Probiotics help break down food and promote the growth of other beneficial bacteria in the gut.

2. Boosts Immunity

Kimchi contains high levels of Vitamin C, which is essential for maintaining a healthy immune system. Vitamin C helps boost the production of white blood cells, which are responsible for fighting off infections and diseases.

3. Lowers Cholesterol

Kimchi contains compounds called flavonoids, which have been shown to lower cholesterol levels and reduce the risk of heart disease.

4. Promotes Weight Loss

Kimchi is low in calories and high in fiber, which makes it an ideal addition to a weight-loss diet. The fiber content also helps keep you feeling fuller for longer, reducing your overall food intake.

How to Make Kimchi

Making kimchi at home is easier than you might think. Here is a simple recipe to get you started:

Ingredients

1 head of Napa cabbage

1/2 cup of coarse sea salt

1 tablespoon of grated ginger

3 cloves of garlic, minced

1/4 cup of fish sauce

1/4 cup of Korean chili flakes

3 green onions, sliced

1 small carrot, julienned

Directions

Cut the cabbage into quarters and remove the core. Cut each quarter into bite-sized pieces.

In a large bowl, mix the cabbage with the sea salt and let it sit for 2 hours.

Rinse the cabbage thoroughly and drain the excess water.

In a separate bowl, mix the ginger, garlic, fish sauce, and chili flakes.

Add the green onions and carrot to the mixture.

Add the cabbage to the mixture and mix well.

Transfer the mixture to a jar or airtight container and let it ferment for 2-5 days, depending on your taste preference.

Once fermented, store the kimchi in the refrigerator.

Conclusion

Kimchi is a delicious and healthy addition to any meal. It is packed with numerous health benefits, such as promoting digestive health, boosting immunity, lowering cholesterol, and promoting weight loss.

[salanaii]

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A post shared by Lorraine | Youtuber & Uni Fan (@lorrycraves)

Korean sliced pickled radish is the BOMB with Korean barbecue and it’s so easy to make at home! Ingredients: 1 medium Korean Radish 2 cups water 2 cups vinegar 1/4 cup sugar (more if you like it sweet) 1 tablespoon salt Instructions: 1. Mix together water, vinegar, sugar, and salt in a pot over medium heat until sugar dissolves, then remove from heat and set aside to cool. 2. Wash and peel the radish. Dry it with a clean towel. 3. Slice the radish with a mandoline slicer to get nice even layers. 4. Add the sliced radish into a sterilized jar. 5. Pour the vinegar sugar solution into the jar (don’t worry if it’s still warm, it’ll still work) 6. Let it cool completely, put the lid on and pickle for at least a day in the fridge and enjoy!

[potatoes-are-magic]

My Kimchi recipe

The kitchen is all unpacked, so I figured I'd make myself a fresh batch of kimchi to celebrate! Based off this recipe here. I don't really use measurements for anything other than the sauce ingredients. This recipe is pretty flexible, and every batch tastes a little bit different.

Ingredients

2-2.5 lbs napa cabbage (about 1 head)

Salt

Daikon radish, as much as you'd like (I matchstick it)

Carrots, enough until it looks right (also matchsticked, but honestly, any shape works)

Green onions, a bunch, cut into 1 inch batons (as in the bunch/bundle they're sold in at the grocery store)

For the Sauce:

1 small potato (no really)

Fresh ginger, about an inch

1/4 onion

1/4 asian pear (yes, really)

6-8 cloves of garlic

1/4 cup fish sauce

1/2 cup gochugaru (korean red pepper flakes, I use a very rounded scoop)

1/4 cup salted shrimp* (don't skip this ingredient! It's what finally made my kimchi taste like the H-mart stuff!)

1/4-1/2 tsp sugar

1/4-1/2 tsp salt

Steps

Take your napa cabbage, clean it, core it, and cut it into chunks. A more traditional recipe would leave the cabbage whole, but chunking it makes it easier to work with.

Cover it in salt, enough that it feels like you dropped your cabbage in the sand, and mix. Work it in! Crush it! It should start to get wilty and sweat.

Add enough water to cover, and put a plate, bowl, something on top to keep the cabbage below the water. Brine it for about 2-3 hours

Now to make the sauce! Remember that small potato? Take it and peel it and grate it! Don't shred it. You know that evil looking side of the box grater that seems to do nothing but make the thing painful to hold? Use that side.

Take your grated potato and add it and some water to a small saucepan. Cook it for a few minutes into you have some gluey potato gloop. (this actually replaces the rice flour paste used in more traditional recipes). Let it cool

Take the rest of the sauce ingredients, and throw them in a blender/immersion blender/food processor. Something that'll turn this stuff into paste.

Add the potato gloop we made earlier. This will help the sauce to spread farther and stick better.

Once the cabbage is finished brineing, drain it, give it a rinse and drain again. If you skip this step, it'll be too salty to eat once it's done (learned the hard way).

Throw in the other vegetables and dump in the sauce, enough to cover it, and mix! If you use your hands, wear gloves (also learned the hard way).

Taste test. This is very important! This is the last step before we ferment it, and the last chance you have to make any adjustments.

Now that your kimchi tastes the way you want it, it's time to ferment. Pack your kimchi into a crock or mason jar. Do so in layers as you go and make sure it's packed tightly.

Put your weights in, and put on the lid! The kimchi is dry packed and will produce liquid as it ferments. These weights will keep the vegetables under the liquid. If you're using a mason jar, keep the lid loose or remember to burp it to release the gases. A water sealed crock will do this automatically.

Ferment on the counter or 2-4 days depending on how warm your kitchen is. Keep it out even longer if you prefer a more sour kimchi.

Once it's done fermenting, either put it in a mason jar or tighten the lid and put it in the fridge to slow the fermenting process. Your done!

And that's it! This recipe usually makes about a half gallon of kimchi and will last in the fridge for months.

Any leftover kimchi sauce you have can be used on other batches or added to other vegetables to make other kimchis. Cubed daikon kimchi or a quick cucumber kimchi are yummy options.

Hope you enjoy!