Gastronomixs

Radish kimchi

A variation on the original kimchi. Original kimchi undergoes a fermentation process similar to that of sauerkraut; this is not recommended for the home kitchen. With this method, you do achieve a good deal of the unique flavour, but without the mess and the risk. If you would still like to try making real kimchi, read the book Momofuku by David Chang, which provides an excellent description of the procedure.

Radish kimchi

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Ingredients

1

bunch

radishes

2

tsp

sugar

1.5

tsp

chili powder

1.5 

tsp

ginger

4

cloves

garlic

1

tsp

fish sauce

1

tsp

soy sauce

Preparation method

  • Clean the radishes, but leave a small part of the stem.
  • Mix the sugar with chilli powder, ginger, garlic, fish sauce, and soy sauce.
  • Combine the kimchi with the radishes and vacuum seal.
  • Store the radish kimchi in the refrigerator; the flavour will get stronger every day.

Serving suggestions

  • As garnish in salads.
  • As part of a vegetable side dish, e.g. with pork belly, fennel, chicory or leek components.

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