Ingredients with Measurements:
- 1 large Korean white radish (about 2 lbs)
- 1/4 cup coarse sea salt
- 1/4 cup sweet rice flour
- 1/4 cup sugar
- 1/2 cup gochugaru (Korean red pepper flakes)
- 1/4 cup fish sauce
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 1 bunch scallions, chopped
- 1/2 cup water
Special equipment needed:
- Large mixing bowl
- Cheesecloth or muslin cloth
- Fermentation container or jar
Step-by-step instructions:
1. Peel the Korean white radish and cut it into bite-sized pieces.
2. In a large mixing bowl, sprinkle the coarse sea salt over the radish pieces and mix well. Let it sit for 2 hours.
3. Rinse the radish pieces thoroughly with cold water and drain.
4. In a small saucepan, mix the sweet rice flour, sugar, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent. Let it cool.
5. In a separate mixing bowl, mix the cooled sweet rice flour mixture, gochugaru, fish sauce, minced garlic, minced ginger, and chopped scallions.
6. Add the radish pieces to the mixture and mix well.
7. Transfer the mixture to a fermentation container or jar, pressing down firmly to remove any air pockets.
8. Cover the container or jar with cheesecloth or muslin cloth and let it sit at room temperature for 2-3 days, or until it reaches your desired level of fermentation.
9. Once the kimchi is fermented, transfer it to a sealed container and refrigerate.
- Time:
Preparation time: 2 hours
- Cooking time: 10 minutes
- Fermentation time: 2-3 days
Temperature:
- Room temperature for fermentation
- Refrigerated for storage
Serving size:
- Makes about 4 cups of kimchi
Nutritional information:
- Calories: 70 per serving
- Fat: 0.5g
- Carbohydrates: 15g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- Regular white radish can be used instead of Korean white radish.
- Soy sauce can be used instead of fish sauce.
- Cornstarch can be used instead of sweet rice flour.
Variations:
- Add sliced carrots or cucumbers for extra crunch.
- Use different types of peppers for different levels of spiciness.
- Add sliced apples or pears for a sweeter flavor.
Tips and tricks:
- Use gloves when mixing the kimchi to avoid staining your hands with the red pepper flakes.
- Press down firmly on the kimchi mixture when transferring it to the fermentation container to remove any air pockets.
- Taste the kimchi daily during fermentation to ensure it doesn't over-ferment.
Storage instructions:
- Store the kimchi in a sealed container in the refrigerator for up to 1 month.
Reheating instructions:
- Kimchi is typically served cold and doesn't need to be reheated.
Presentation ideas:
- Serve the kimchi in a small dish as a side dish or condiment.
Garnishes:
- Garnish with sliced scallions or sesame seeds.
Pairings:
- Korean BBQ, rice, or noodles.
Suggested side dishes:
- Steamed vegetables, pickled vegetables, or seaweed salad.
Troubleshooting advice:
- If the kimchi is too salty, rinse the radish pieces more thoroughly before mixing them with the other ingredients.
- If the kimchi is not fermenting, make sure the container is in a warm and dark place.
Food safety advice:
- Make sure all utensils and containers used are clean and dry to prevent contamination.
- Use gloves when mixing the kimchi to avoid contamination from bacteria on your hands.
Food history:
- Kimchi is a traditional Korean side dish made of fermented vegetables, typically cabbage or radish.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a side dish or condiment with Korean dishes.
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Region: Korean