Ingredients with Measurements:
- 2 lbs of chonggak radish
- 1/2 cup of coarse sea salt
- 1/4 cup of sweet rice flour
- 1/4 cup of sugar
- 1/2 cup of fish sauce
- 1/2 cup of water
- 1/2 cup of Korean chili flakes
- 1/2 cup of garlic, minced
- 1/2 cup of ginger, minced
- 1/2 cup of scallions, chopped
Special equipment needed:
- Large mixing bowl
- Cutting board
- Knife
- Gloves (optional)
- Fermentation container (preferably glass or ceramic)
- Weight (such as a small plate or jar) to keep the vegetables submerged in the brine
Step-by-step instructions:
1. Cut the chonggak radish into bite-sized pieces and place them in a large mixing bowl.
2. Sprinkle the coarse sea salt over the radish and mix well. Let it sit for about 2 hours, stirring occasionally.
3. Rinse the radish thoroughly with cold water and drain.
4. In a small saucepan, mix the sweet rice flour, sugar, fish sauce, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
5. Remove the saucepan from the heat and let it cool to room temperature.
6. Add the Korean chili flakes, garlic, ginger, and scallions to the cooled sauce and mix well.
7. Add the sauce to the radish and mix until the radish is evenly coated.
8. Transfer the radish and sauce mixture to a fermentation container, pressing down firmly to remove any air pockets.
9. Place a weight on top of the radish to keep it submerged in the brine.
10. Cover the container with a lid or plastic wrap and let it ferment at room temperature for 1-2 days.
11. After 1-2 days, check the kimchi for desired level of sourness. If it's not sour enough, let it ferment for another day or two.
12. Once the kimchi has reached the desired level of sourness, transfer it to the refrigerator to slow down the fermentation process.
13. Serve cold as a side dish or use as a topping for rice bowls, sandwiches, or tacos.
Time:
Preparation time: 2 hours (including salting time)
Cooking time: 10-15 minutes
5. Temperature:
Room temperature for fermentation, refrigerated for storage.
Serving size:
Makes about 2 quarts of kimchi.
Nutritional information:
Serving size: 1/4 cup
Calories: 15
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 390mg
Total carbohydrates: 3g
Dietary fiber: 1g
Total sugars: 1g
Protein: 1g
Substitutions for ingredients:
- Regular radish can be used instead of chonggak radish.
- Soy sauce can be used instead of fish sauce.
- Cornstarch can be used instead of sweet rice flour.
Variations:
- Add sliced carrots or cabbage for extra crunch and flavor.
- Use pear or apple puree instead of sugar for a sweeter taste.
- Add oysters or shrimp for a seafood twist.
Tips and tricks:
- Wear gloves when mixing the kimchi to avoid staining your hands with chili flakes.
- Use a clean and dry fermentation container to prevent contamination.
- Taste the kimchi daily during fermentation to monitor the sourness level.
Storage instructions:
Store the fermented kimchi in an airtight container in the refrigerator for up to 2 months.
Reheating instructions:
Kimchi is typically served cold and does not need to be reheated.
Presentation ideas:
Serve the kimchi in a small dish or bowl as a side dish.
Garnishes:
Sprinkle sesame seeds or chopped scallions on top for extra flavor and texture.
Pairings:
Kimchi pairs well with grilled meats, rice dishes, and soups.
Suggested side dishes:
Serve the kimchi with steamed rice, pickled vegetables, or Korean-style fried chicken.
Troubleshooting advice:
- If the kimchi is too salty, rinse it with cold water before serving.
- If the kimchi is not sour enough, let it ferment for another day or two.
Food safety advice:
- Use clean and dry utensils and containers to prevent contamination.
- Keep the kimchi submerged in the brine to prevent mold growth.
- Discard any kimchi that smells or tastes off.
Food history:
Kimchi is a traditional Korean side dish made with fermented vegetables and spices. It has been a staple in Korean cuisine for centuries and is enjoyed around the world.
Flavor profiles:
Fermented chonggak kimchi is tangy, spicy, and slightly sweet. It has a crunchy texture and a complex flavor profile.
Serving suggestions:
Serve the kimchi as a side dish with grilled meats or as a topping for rice bowls, sandwiches, or tacos.
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Region: Korean