Ingredients with Measurements:
- 1 pound daikon radish, sliced into thin rounds
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon fish sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 green onions, sliced
- 1 tablespoon rice vinegar
Special Equipment Needed:
- Large mixing bowl
- Glass jar with lid
Step-by-Step Instructions:
1. In a large mixing bowl, combine the sliced daikon radish with the kosher salt and sugar. Mix well and let sit for 30 minutes.
2. After 30 minutes, rinse the daikon radish under cold water and drain well.
3. In the same mixing bowl, add the gochugaru, fish sauce, minced garlic, minced ginger, and sliced green onions. Mix well.
4. Add the daikon radish to the mixing bowl and mix well to coat all the radish slices with the seasoning mixture.
5. Transfer the seasoned radish to a glass jar with a lid, pressing down firmly to remove any air pockets.
6. Let the kimchi sit at room temperature for 1-2 days, depending on how fermented you like it. Check the jar daily and press down on the radish to release any air bubbles.
7. Once the kimchi has fermented to your liking, add the rice vinegar and mix well.
8. Store the kimchi in the refrigerator and enjoy as a side dish or condiment.
Time:
Preparation time: 45 minutes
Fermentation time: 1-2 days
Total time: 1-2 days and 45 minutes
Temperature:
Room temperature for fermentation, refrigerate after fermentation is complete.
Serving size:
Makes approximately 2 cups of kimchi.
Nutritional information:
Serving size: 1/4 cup
Calories: 20
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 390mg
Total Carbohydrates: 4g
Dietary Fiber: 1g
Sugar: 2g
Protein: 1g
Substitutions for ingredients:
- Korean radish can be used instead of daikon radish.
- Soy sauce can be used instead of fish sauce.
- Apple cider vinegar can be used instead of rice vinegar.
Variations:
- Add sliced carrots or cabbage for a different flavor and texture.
- Use different types of peppers for a different level of spiciness.
- Add sliced pear or apple for a touch of sweetness.
Tips and Tricks:
- Use gloves when handling the gochugaru to avoid irritation to the skin.
- Press down on the kimchi daily during fermentation to release any air bubbles and ensure even fermentation.
- Use a clean utensil to remove kimchi from the jar to avoid contamination.
Storage Instructions:
Store the kimchi in a glass jar with a lid in the refrigerator for up to 1 month.
Reheating Instructions:
Kimchi is typically served cold and does not need to be reheated.
Presentation Ideas:
Serve the kimchi in a small dish as a side dish or condiment.
Garnishes:
Garnish with sliced green onions or sesame seeds.
Pairings:
Kimchi pairs well with rice dishes, grilled meats, and soups.
Suggested Side Dishes:
Serve kimchi with steamed rice, pickled vegetables, or Korean-style fried chicken.
Troubleshooting Advice:
If the kimchi is too salty, rinse the radish slices under cold water for a few minutes before seasoning.
Food Safety Advice:
Make sure to use clean utensils and a clean jar when making and storing kimchi to avoid contamination.
Food History:
Kimchi is a traditional Korean dish made from fermented vegetables and seasonings. It has been a staple in Korean cuisine for centuries and is enjoyed around the world.
Flavor Profiles:
Spicy, tangy, and slightly sweet.
Serving Suggestions:
Serve kimchi as a side dish or condiment with Korean meals or as a flavorful addition to sandwiches or salads.
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Region: Korean