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Welcome to the wonderful world of homemade kimchi! In Korean cuisine, kimchi is a staple side dish that is loved for its pungent, flavorful, and sometimes spicy taste. While there are countless variations of kimchi, one delicious and refreshing option is white radish kimchi. This type of kimchi, also known as “kkakdugi,” showcases the crisp texture and subtly sweet taste of white radishes. In this guide, we will explore two different methods to make sweet and crispy white radish kimchi at home, allowing you to enjoy this tangy and addictive culinary delight anytime you desire. So let’s roll up our sleeves, gather our ingredients, and embark on this savory kimchi-making adventure!
Kimchi radish is a familiar dish of Koreans. Today Elsaspeak.edu.vn will show you how to make sweet and crispy radish kimchi!
How to make sweet and sour white radish kimchi
90 Minutes Processing
30 Minutes For
2 – 3 people
Ingredients for radish kimchi
70g granulated salt
3 cups Korean chili powder
3 tablespoons fish sauce
40g glutinous rice flour
130g green onion
2 tablespoons honey
1 tablespoon roasted sesame
40g onion boaro
30g dried shrimp
Tools: Spoon, basket, box
To make delicious radish kimchi , you should choose Korean chili powder made from gochujang peppers with 2 types, less spicy and more spicy. You choose the type that you and your family love.
For radishes , you choose large, elongated radishes, the tail of the radish is light in color, making sure the hand is not crushed. In addition, you should choose radishes with the stem and roots intact because those are freshly harvested and fresh to make radish kimchi.
Steps to make radish kimchi
Step 1Preliminary processing of radish
You peel and wash 2kg of radish. Then you cut into pieces about 5cm, each slice is about 5-6mm thick.
You put all the sliced radish into the bowl and sprinkle with 70g of granulated salt, then mix well so that the radishes see the salt evenly. You don’t need to add more water because the radish will be watery. You let the radishes stay like that for about 90 minutes, stirring every 30 minutes so that the radish can absorb the salt.
After the time for the radish to absorb the salt evenly, you take the radish out of the basket to dry and do not need to wash it again with water. Don’t worry about the radish will be salty because when fermenting the radish will taste just right!
Step 2Prepare other ingredients
For scallions, cut the head of the onion finely, and the leaves, cut into pieces about 5cm. The boaro onions are sliced, ½ of the onions are thinly sliced, and the pears are cut into small pieces for easy blending. Dried shrimp, you wash and soak soft.
Step 3Make the sauce
You mix 40g of glutinous rice flour with 300ml of water. Remember to stir until the powder is completely dissolved, then turn on the stove to boil, do not let the powder become lumpy, unevenly dissolved. Bring the pot to a boil and stir until the mixture thickens and clears, then turn off the heat and let it cool.
You proceed to puree ½ chopped pear, 30g dried shrimp, 15g ginger, 50g garlic and add 3 tablespoons of fish sauce.
Put all the ingredients such as scallions, boaro onions, onions, pureed mixture, cooled glutinous rice flour, 2 tablespoons honey, 1 tablespoon roasted sesame and 3 cups Korean chili powder in a bowl and mix well. . The sauce mixture has a really nice color, isn’t it!
Step 4Mix radish kimchi
You put all the drained radishes into the bowl of the sauce mixture. You mix and apply evenly with your hands so that the radish absorbs the spices evenly. Finally, you put the radish in the box to let the radish ferment. Remember to cover the container tightly and leave it at room temperature for 12-24 hours.
How to store : After the radish kimchi is fermented, put it in the refrigerator and use it gradually. When using, you take enough and do not leave the excess in the box. Use time is more than 3 weeks.
Step 5Finished product
Finally, the processing of radish kimchi has been completed. Radish kimchi has a beautiful color, has the aroma of roasted sesame, paprika,…
The radish is crispy and slightly sour, evenly absorbed into the seasoning, just eaten. You can eat it with rice, grilled meat, … all okay!
See more: 8 ways to make delicious, crispy, spicy Korean kimchi
How to make delicious crispy sliced white radish needles
You can add a twist by slicing the radish into thin slices. Then marinate the seasoning as above. Thus, your kimchi dish will be absorbed faster, when eaten, it will be more crispy and richer.
See more: How to make Korean style spicy, sweet and sour sliced radish kimchi
Did you know: Kimchi is a traditional Korean food . Kimchi has many varieties: cabbage kimchi, bean sprout kimchi, cucumber kimchi, radish kimchi, etc. Kimchi is usually made in winter, this kimchi making activity is also known as Kimjang . In almost every Korean meal, kimchi is an indispensable dish.
So Elsaspeak.edu.vn showed you how to make sweet and sour sliced radish kimchi, crispy and delicious. Hopefully through the above article, you can successfully make radish kimchi!
In conclusion, making sweet and crispy white radish kimchi at home can be a delightful experience for anyone who enjoys this traditional Korean dish. By following either the quick and easy or the traditional fermentation method, individuals can create their own unique variations of the kimchi, tailored to their personal taste preferences. Both methods offer distinct advantages, with the quick and easy method providing a faster and more convenient option, while the traditional fermentation method offers a deeper and more complex flavor profile. Whichever method is chosen, the key to achieving a sweet and crispy radish kimchi lies in balancing the right amount of sugar with the tanginess of the fermentation process. With a little practice and experimentation, anyone can master the art of making delicious and satisfying white radish kimchi at home.
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