Korean kimchi is considered to be a superfood and is enjoyed by health fanatics worldwide.
Radish Kimchi is one of the popular traditional kimchi Korean people eat regularly.
It is a Korean basic kimchi salted and fermented. In addition to being delicious, kimchi is also very nutritious, extremely healthy with lots of antioxidant properties.
Kimchi contains compounds that boost the immune systems as it contains healthy bacteria and probiotics for the overall wellness of the human body.
In this video, I have tried to make kimchi in "Vegan" style so that people from all over the world can enjoy this excellent food.
Here's a basic recipe for making Vegan Radish Kimchi, also known as "kkakdugi":
Ingredients for making Oil free Vegan Radish Kimchi:
1 medium-sized Korean radish (500 grams).
1 tablespoon of salt
1 tablespoon of sugar
1 tablespoon of soy sauce
1 tablespoon of Green Plum Tea (maesilcha, optional)
3 cloves of garlic
1-inch piece of ginger, cut into small pieces
3 green onions
1/4 of a peeled Apple
1/3 cup of Korean red chili powder (gochugaru, hot or mild, adjust as per your taste)
Preparation Instructions (See video carefully):
Peel and wash the radish. Cut it into 1 inch (bite-sized) cubes
In a large vessel put the radish cubes, sprinkle the salt and sugar over the radish cubes. Mix well the sugar and salt into the radish, tossing well, to evenly distribute it.
Keep it aside and for about 20 ~ 30 minutes.
Meanwhile take a small grinder.
Put the chopped pieces of Apple, garlic cloves, ginger pieces & green plum tea into the grinder jar and grind to a paste and 2 tablespoons of radish water extracted from vessel containing the radish cubes.
Cut the green onions into small pieces.
After 20 ~ 30 minutes, drain the excess water from the radish vessel using a sieve.
Add the Korean red chili powder and the ground paste to the radish cubes vessel and mix well. Make sure to wear disposable gloves to protect your hands from the chili powder.
Mix everything together, ensuring the radish cubes are well coated with the red chili and the ground paste.
Transfer the radish kimchi into a clean glass container or a kimchi container, pressing it down to remove any air pockets. Leave some space at the top for expansion.
Seal the container and let it ferment at room temperature for about 1-2 days, depending on your preference for fermentation. Then, refrigerate it to slow down the fermentation process.
Radish kimchi is best after it has had a chance to ferment in the fridge for a few more days to develop its flavors.
Enjoy your homemade radish kimchi as a side dish or in various Korean side dishes as shown in the above video.
Remember that kimchi can continue to ferment in the fridge, so keep an eye on it and taste it periodically to adjust the flavor to your liking.
I hope you enjoyed making the basic Vegan Radish Kimchi and the side dishes as shown in the video.
Music Courtesy Music Cruncher - [ Ссылка ]
Song Name: Solace ([ Ссылка ])
