Diced Radish KimChi (easy)
Recipe
Diced Radish KimChi (easy)
FoFa says:
"I did a stint in South Korea in my Army days. I loved the spicy fermented vegatable dishes called KimChi. This was one of my favorites. They are typically eaten with rice and whatever goes with the meal. This one is so easy to make, you can't believe it."
Estimated Cooking Time: 20-30 minutes
1 pound Korean radish, peeled, cut into 1-inch cubes (I use Diakon radishes because they are easier to find)
3 scallions or the equivalent in chinese chives, cut into 2-inch lengths
1 head of garlic (about 12 cloves), peeled and chopped
1 inch of fresh ginger, chopped
3 or 4 tablespoons hot red chili powder, to taste
1 tablespoon fine-chopped salted tiny shrimps (optional, I usually do NOT use these as you typically have to go to an Asian market to find them)
1/2 teaspoon salt
1 teaspoon sugar
Mix everything together and store in a glass or pottery container with a tight cover. Allow to ferment for 24 hours, then refrigerate. It is ready to eat immediately but it may be stored in the refrigerator for several months. Serve with any kind of Korean food as a side dish.
Makes 1 quart
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Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=69
