Easy Daikon Radish Kimchi. Daikon radish, fish sauce, garlic, ginger, green onion, hot pepper flakes, korean radish, salt, sugar. This daikon radish kimchi recipe is super delicious (and easy to make). This radish kimchi, made with gorgeous purple daikon radishes and vivid red Korean chile powder, sits in quart-sized jars on my countertop, bubbling and fermenting.
Radish kimchi is a kimchi made out of radish and its Korean name is Kkakdugi (깍두기).
The name originates from kkakduk sseolgi (깍둑설기) in Korean.
Try this recipe for Daikon Radish Kimchi from Stuart Brioza and 'Koreatown: A Cookbook' to add flavor to Korean-inspired dishes.
You can cook Easy Daikon Radish Kimchi using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Easy Daikon Radish Kimchi
- Prepare 1 of Daikon radish.
- It's 15 grams of Salt.
- You need 1 tbsp of Sugar.
- Prepare 1 of please refer to the recipe Kakuteki no Moto (kimchi stock).
- It's of Ingredients for soaking.
- Prepare 1/2 of Japanese leek.
- You need 1/5 of of a bunch Chinese chives.
Daikon radish is another common kimchi, which soaks up the marinade phenomenally well and remains addictively crisp for a few days. You can also use Daikon radish if you cannot get Korean radish. Very large, firm daikon radishes are the best for making this classic kimchi. This post may contain affiliate links.
Easy Daikon Radish Kimchi instructions
- Peel the daikon radish..
- Cut the daikon radish into bite-sized cubes (about 1-1.5 cm equal-sided cubes). The end bits should also be cut..
- Put the cut daikon in a bag with the salt and sugar, and shake to mix. Press out the air and let sit for 1 day..
- When a day has passed, drain the daikon..
- Next, mix the daikon with the kakuteki no moto, leeks, and chives to finish..
- Add these when soaking. Cut the leek into thin, diagonal slices. Cut the chives into 1-cm slices..
- For Kakuteki no moto (kimchi stock) see. https://cookpad.com/us/recipes/159018-easy-daikon-radish-kimchi-stock.
Please read my disclosure policy for details. Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet The easiest way of using daikon greens is to add them to your stir fries or miso soup. Kimchi comes in all shapes and sizes, but this Kkakdugi (깍두기) made with large Korean radish is a perennial favorite. With crunchy cubes of radish in Daikon is a different type of radish, but it's much easier to find in the US and will work in a pinch. Whatever you use, make sure it's fresh, otherwise it.
