Our kimchi about to finish. Bought a cabbages few days ago. This morning start to wash cabbages and apply the salt on cabbages. While waiting for the water to drain from cabbages, i remembered I left half of raddish in my fridge. Yes, why not? Why not make also raddish kimchi. Log into google and found maangchi raddish kimchi. Very quickly peel the half raddish and chopped into pieces and very quickly made this raddish kimchi.
Find it is much easier to make raddish kimchi than cabbages kimchi. I have made cabbages kimchi for about 8-9years, but, raddish kimchi is my first attempt. It taste good.
This is rhe simple process:
Ingredients:
1/2 Raddish (since i have only half) peeled and chopped i to cube of 1x1cm
1 tsp sea salt. You can use any table salt
2 tsp white sugar
1 tbsp chilli flake. I bought from Sheng Siong shangtong chilli flake.
1 tbsp fish sauce
1 stalk spring onion - chopped
1 clove of garlic - minced
Method:
1. Rinse raddish. Peel. Chopped into cubes.
2. Add salt and sugar onto raddish. Mixed. Let it sit for 30 mins and you will see water drain out from raddish. Drain and keep the raddish juice.
3. Add chilli flake, spring onion, minced garlic and fish sauce into raddish. Mixed. Then pour the juice from raddish into mixture. Then transfer into a bottle or container to refridge.
4. You can eat the raddish immediately when it is made. Balance keep in refrigerator.
You may like to view my other post too
1. kimchi
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