I've become addicted to Kimchi. Its just a great way to start a meal and super healthy. Remember the SARS scare in Asia everyone stocked up on Kimchi because of the health benefits. This is the easiest Kimchi ever and its because the Radish does not take ages to brine initially. The most difficult part of making Kimchi is getting the first brining ratio rite. Even Koreans need help with getting that ratio right when making Lettuce Kimchi. So this is a great beginners recipe!
Ingredients:
1 Korean Radish
2 Tablespoon of Salt
2 Green Onions
For the Sauce
1 Tablespoon of Sweet Rice Flour
1 Teaspoon of Ginger
2 Garlic Cloves
3 Tablespoons Fish Sauce
4 Tablespoons of Korean Red Pepper Powder
1 Tablespoon of Sugar
1 Teaspoons of Salt
Peel and chop your radish into cubes.
Toss your salt over the radish and let sit for at least 30
minutes (brining).
While you wait chop your green onions. Then finely chop your garlic and ginger.
After brining, rinse your radish with cold water and
drain. Set aside.
Then get your Sweet Rice flour (binding agent).
In microwavable bowl, add water and rice flour. Mix well to get rid of clumps. Then put mixture in microwave for 1
minute. It should come out with a gluey
texture like below.
Stir mixture so one spot isn’t more clumpy than the other. Then put back in microwave for another minute. Let it cool.
Then add all your sauce
ingredients and mix together.
And lastly
add the radish and green onions and stir till all radishes is covered by mixture.
Move to containers (glass is best because doesn't stain). Let mixture sit at room temperature for at least 2 days. Then move to fridge for at least 5 days.
Enjoy!!!!!
