Korean Radish Kimchi скачать в хорошем качестве

Korean Radish Kimchi

Radish Kimchi I love this kimchi, it’s my favourite, it’s so crunchy and it’s so good. I always have some stocks in my fridge and have some almost everyday. I find this tastes better after a week of storing in the fridge as all the bitterness and earthy smell will disappear. Ingredients: 2 med-large daikon radishes, cut them into cubes half an inch sized 3-4 spring onions chopped 2 tbsp minced garlic A small sized ginger minced 1 tbsp sugar 1 tbsp salt 2 tbsp of fish sauce 2 tbsp chilli flakes (mild) Radish juice Method 1. Put the diced radish in a large bowl, season it with salt and sugar. Mix until all ingredients are well incorporated. Marinate it for 30 mins, giving it a stir every 10 mins. There should be a water residue after marinating. Drain and keep that aside. 2. After draining the juice, add in the garlic, ginger, green onions, fish sauce, chilli and juice from the radish. Give it a good mix. Always taste it first until you're happy with the taste. 3. Store it in a jar, press it down to fill all the spaces, seal and ferment it for 1-2 days. 4. Enjoy! If you like this video please consider subscribing for more. Thank you very much! 🙂