Cut Radish Kimchi
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Cut Radish KimchiThese radish cubes were a childhood favourite of mine. The one-bite crunch of sweet and spicy paired with the bitterness of radish is sheer perfection.3 user reviews.
This recipe makes 40 1/4 cup servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup: about | - |
| cal | 1414 cal |
| pro | 1 g1g pro |
| total fat | 00 total fat |
| sat. fat | 00 sat. fat |
| carb | 3 g3g carb |
| fibre | 1 g1g fibre |
| chol | 1 mg1mg chol |
| sodium | 512 mg512mg sodium |
| potassium | 126 mg126mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 22 vit A |
| vit C | 2020 vit C |
| folate | 77 folate |
These radish cubes were a childhood favourite of mine. The one-bite crunch of sweet and spicy paired with the bitterness of radish is sheer perfection.
Ingredients
- 4-1/2 lb Korean radishes , peeled and cut into 1-inch (2.5 cm) chunks4-1/2 lb Korean radishes or daikon radishes, peeled and cut into 1-inch (2.5 cm) chunks
- 3 tbsp Korean fine sea salt 3 tbsp Korean fine sea salt
- 4 tsp granulated sugar 4 tsp granulated sugar
- 2 tbsp Korean coarse red pepper powder 2 tbsp Korean coarse red pepper powder
- 1 tbsp minced salted shrimp 1 tbsp minced salted shrimp
- 1 tbsp fish sauce 1 tbsp fish sauce
- 3 green onions , halved lengthwise and cut in 1-inch pieces3 green onions, halved lengthwise and cut in 1-inch pieces
- Sauce:
- 1 small onion , chopped1 small onion, chopped
- 3 red finger hot peppers , chopped3 red finger hot peppers, chopped
- 2 Thai chili peppers , chopped2 Thai chili peppers, chopped
- 4 cloves garlic , chopped4 cloves garlic, chopped
- 1 tbsp chopped fresh ginger 1 tbsp chopped fresh ginger
Preparation
In large bowl, sprinkle radishes with salt and sugar; toss to coat. Let stand for 30 minutes, turning over twice.
Drain, reserving 1/4 cup of the liquid. Mix red pepper powder into radishes.
Sauce: In food processor, process together onion, red finger hot peppers, Thai chili peppers, garlic and ginger until smooth, about 30 seconds; transfer to bowl.
Stir in reserved radish liquid. Stir in shrimp and fish sauce. Pour over radish mixture.
Wearing rubber gloves, mix thoroughly, rubbing in mixture. Sprinkle with 2 tsp more salt (if desired); stir in green onions.
Transfer to large airtight jar, pressing firmly to leave 1-inch (2.5 cm) headspace. Seal and let stand at room temperature for 24 hours then refrigerate for up to 1 month.
Drain, reserving 1/4 cup of the liquid. Mix red pepper powder into radishes.
Sauce: In food processor, process together onion, red finger hot peppers, Thai chili peppers, garlic and ginger until smooth, about 30 seconds; transfer to bowl.
Stir in reserved radish liquid. Stir in shrimp and fish sauce. Pour over radish mixture.
Wearing rubber gloves, mix thoroughly, rubbing in mixture. Sprinkle with 2 tsp more salt (if desired); stir in green onions.
Transfer to large airtight jar, pressing firmly to leave 1-inch (2.5 cm) headspace. Seal and let stand at room temperature for 24 hours then refrigerate for up to 1 month.
Source : Canadian Living Magazine: April 2011
- Keywords : Spring; Korean; Sides; Radishes; Green onions; Onions; Garlic; Ginger; Food Processor; Refrigerate/Chill; 100 calories;
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