Korean radish kimchi is one of the two most popular kimchi, the other one being cabbage kimchi.
For many people radish kimchi comes before the cabbage kimchi as it gives more crunchiness and usually have slightly sweeter taste than the cabbage one. :)


=== Ingredients ===
Salt 1 cup
Sugar 1 cup
Chilli powder 1 cup
Minced garlic 1/2 cup
Fish sauce 2 tbsp

Radish x 2
Green onion x 3

(optional)
Plain flour 2 tbsp


=== Method ===
1. Chop the radish into bite size (about 2cm cube)
2. Add the salt and sugar, mix well and put aside for about 1 hour
++++

(Completely optional)
2-1. Add 2 tbsp of plain flour to 2 cups of COLD water and mix well
2-2. Simmer on low heat until it gets thick (keep stirring)
(This speeds up fermentation)
++++
3. Prepare green onion
4. (after 1 hour) drain water from the radish and give a light rinse
5. Add all other ingredients and mix well
6. Keep it on room temperature for a couple of days and store in the fridge (without the flour part, it might take a day or two longer)
7. Enjoy little by little :)


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#koreanfood #radishkimchi #kimchirecipe #yetanothermeal #yam

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