Ingredients with Measurements:
- 1 pound chonggak (Korean) or baby radishes
- 1/4 cup Korean chili flakes (gochugaru)
- 1 tablespoon fish sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon sugar
- 1 tablespoon salt
- 1/4 cup chopped scallions
- 1/4 cup julienned carrots
Special equipment needed:
- Large mixing bowl
- Gloves (optional)
- Airtight container
Step-by-step instructions:
1. Rinse the chonggak radishes thoroughly and cut off the stems.
2. In a large mixing bowl, combine the chili flakes, fish sauce, garlic, ginger, sugar, and salt.
3. Add the chonggak radishes to the bowl and mix well, making sure the radishes are coated evenly with the seasoning mixture.
4. Add the scallions and carrots to the bowl and mix again.
5. If desired, wear gloves to avoid staining your hands with the chili flakes.
6. Transfer the kimchi to an airtight container and press down firmly to remove any air pockets.
7. Leave the container at room temperature for 24 hours to allow the kimchi to ferment.
8. After 24 hours, taste the kimchi to check if it's sour enough for your liking. If not, leave it to ferment for another day or two.
9. Once the kimchi has fermented to your desired taste, store it in the refrigerator.
Time:
Preparation time: 20 minutes
Fermentation time: 24-48 hours
Total time: 24-48 hours
5. Temperature:
Room temperature for fermentation, refrigerated for storage
Serving size:
Makes about 2 cups of kimchi
Nutritional information:
Serving size: 1/4 cup
Calories: 20
Fat: 0g
Carbohydrates: 4g
Protein: 1g
Sodium: 330mg
Sugar: 2g
Fiber: 1g
Substitutions for ingredients:
- Korean chili flakes can be substituted with regular chili flakes or cayenne pepper.
- Fish sauce can be substituted with soy sauce or salt.
- Scallions can be substituted with onions or shallots.
- Carrots can be omitted or substituted with daikon radish.
Variations:
- Add sliced garlic or onion to the kimchi for extra flavor.
- Use different types of radishes or vegetables, such as napa cabbage or cucumber.
- Add shrimp or oysters for a seafood twist.
Tips and tricks:
- Wear gloves when mixing the kimchi to avoid staining your hands with the chili flakes.
- Press down firmly on the kimchi when transferring it to the container to remove any air pockets.
- Taste the kimchi after 24 hours to check if it's sour enough for your liking.
Storage instructions:
Store the kimchi in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Kimchi is typically eaten cold and does not need to be reheated.
Presentation ideas:
Serve the kimchi in a small dish or bowl as a side dish or condiment.
Garnishes:
Garnish with sesame seeds or chopped scallions for added flavor and texture.
Pairings:
Chonggak kimchi pairs well with rice dishes, grilled meats, and soups.
Suggested side dishes:
Serve with other Korean side dishes such as pickled vegetables or steamed eggs.
Troubleshooting advice:
- If the kimchi is too sour, reduce the fermentation time next time.
- If the kimchi is not sour enough, leave it to ferment for another day or two.
Food safety advice:
- Make sure to use clean utensils and containers when making kimchi to avoid contamination.
- Store the kimchi in the refrigerator to prevent spoilage.
Food history:
Kimchi is a traditional Korean dish made with fermented vegetables and seasonings. It has been a staple in Korean cuisine for centuries and is enjoyed around the world.
Flavor profiles:
Chonggak kimchi is spicy, sour, and slightly sweet, with a crunchy texture from the radishes and carrots.
Serving suggestions:
Serve as a side dish or condiment with Korean meals.
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Region: Korean