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Radish Kimchi Recipe  

Veg CD ACC Korean 2 days

Korean Name: chong-gac kimchi

Serves 6    Cold Vegetarian Vegan Vegetable Accompaniment Korea Asia Asian Gluten Wheat Dairy Free Eggless

Ingredients
900g/2lb Korean White Radish (with leaf tops)
4 tbsp Salt
240ml/8fl.oz. Water
4 Large Garlic Cloves
1 Small Onion, chopped
2 teasp Grated Root Ginger
1-2 tbsp Red Chilli Powder, depending on taste
1 tbsp Coarse Sea Salt
1 tbsp Sugar

Instructions

1. Separate the leafy tops from the radish then cut the radish bulbs into quarters and place both the radish bulbs and the leafy tops in a large mixing bowl.

2. Dissolve 4 tablespoons of salt in the water then pour over the radish mixture and mix well, using your hands. Cover with clingfilm or a large plate and leave for 12 hours, turning the mixture 2-3 times during the period.

3. After the pickling time, discard the water and rinse the radish and greens well with clean cold water. Set aside.

4. Place the garlic, onion and ginger in a food processor with a little water and process to a runny pulp.

5. Place the onion mixture in a large mixing bowl together with the remaining ingredients, mix well then add the radish and greens and mix thoroughly, using your hands.

6. Transfer the mixture to large jars or containers, cover with clingfilm then leave at room temperature for 48 hours to ferment.

7. After this period store the Kimchi in a refrigerator for up to 2 weeks.

End of instructions

 

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Key techniques required to make this recipe

 

Main equipment required to make this recipe

 

Large mixing bowl

Clingfilm

Food processor

Large jars or other air tight storage containers

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