Original Radish Kimchi Recipe (Kkakdugi) 🥬✨ скачать в хорошем качестве

Original Radish Kimchi Recipe (Kkakdugi) 🥬✨

Original Radish Kimchi Recipe (Kkakdugi) 🥬 [ Ingredients ] [Main & Brining] Korean Radish (Mu) - 2.6kg Salt (for brining) - 60g Sugar (for brining) - 15g [Seasoning & Paste] Korean Red Chili Powder (Gochugaru) - 100g Sugar - 30g Fish Sauce - 45g Minced Garlic - 60g Pear (grated/juice) - 200g Salted Shrimp (Saewoo-jeot) - 45g Green Onions - 100g Cooked Rice (for paste) - 60g [Instructions ] 1. Prepare the Radish Cut the radish into bite-sized cubes. 2. Brining Mix the salt and sugar with the radish and let it sit for 40 minutes. 3. Drain (Do NOT Rinse!) After 40 minutes, moisture will be released. Drain the liquid only. Crucial: Do NOT rinse the radish with water! (This keeps the flavor intense and crisp.) 4. Mix Add all the seasoning ingredients and mix thoroughly until every cube is well-coated. 5. Fermentation (The Secret to Flavor) * Room Temp: Leave it at room temperature (around 20°C / 68°F) for 36 to 48 hours. Caution: Keep it away from direct sunlight or very hot places. Pro Tip: I usually leave it out for 2 nights and 3 days at 20°C, then move it to the fridge. Fridge: Let it age in the refrigerator for 2 more weeks for that perfect sweet and sour taste! #Kkakdugi #RadishKimchi #KimchiRecipe #KoreanFood #KFood #Shorts