Ingredients with Measurements:
- 2 pounds of chonggak (Korean mini radish)
- 1/2 cup of Korean chili powder
- 1/4 cup of fish sauce
- 1/4 cup of rice vinegar
- 1/4 cup of sugar
- 1/4 cup of grated ginger
- 1/4 cup of minced garlic
- 1/4 cup of sliced scallions
- 1/4 cup of julienned carrots
- 1/4 cup of julienned onions
Special equipment needed:
- Large mixing bowl
- Gloves (optional)
- Airtight container
Step-by-step instructions:
1. Wash the chonggak radishes thoroughly and cut off the roots.
2. Cut the chonggak radishes into bite-sized pieces.
3. In a large mixing bowl, mix the chili powder, fish sauce, rice vinegar, sugar, ginger, and garlic until well combined.
4. Add the chonggak radishes, scallions, carrots, and onions to the mixing bowl and mix until the vegetables are well coated with the seasoning mixture.
5. Put on gloves (optional) and massage the vegetables with the seasoning mixture to release their juices.
6. Transfer the kimchi to an airtight container and press down the vegetables to remove any air pockets.
7. Leave the kimchi at room temperature for 1-2 days to ferment.
8. Once the kimchi has fermented to your liking, store it in the refrigerator.
Time:
Preparation time: 30 minutes
Fermentation time: 1-2 days
Cooking time: 0 minutes
Temperature:
Room temperature for fermentation, refrigerate after fermentation.
Serving size:
4-6 servings
Nutritional information:
Serving size: 1/2 cup
Calories: 60
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 820mg
Total Carbohydrate: 14g
Dietary Fiber: 2g
Total Sugars: 10g
Protein: 2g
Substitutions for ingredients:
- Korean chili powder can be substituted with any chili powder.
- Fish sauce can be substituted with soy sauce or salt.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Sugar can be substituted with honey or maple syrup.
- Carrots and onions can be substituted with other vegetables such as daikon or cabbage.
Variations:
- Add sliced pear or apple for a sweeter taste.
- Add oysters or shrimp for a seafood twist.
- Add sliced jalapenos for a spicier kick.
Tips and tricks:
- Use gloves when massaging the vegetables to avoid staining your hands with the chili powder.
- Taste the kimchi after 1 day of fermentation to check if it has reached your desired level of sourness.
- Store the kimchi in the back of the refrigerator where it is the coldest.
Storage instructions:
Store the kimchi in an airtight container in the refrigerator for up to 1 month.
Reheating instructions:
This kimchi is best served cold and does not need to be reheated.
Presentation ideas:
Serve the kimchi in a small bowl as a side dish or as a topping for rice bowls.
Garnishes:
Garnish with sesame seeds or sliced scallions.
Pairings:
This kimchi pairs well with Korean BBQ, rice bowls, or as a side dish for any Asian-inspired meal.
Suggested side dishes:
Serve with steamed rice, pickled vegetables, or Korean-style fried chicken.
Troubleshooting advice:
- If the kimchi is too salty, rinse the vegetables with cold water before mixing with the seasoning mixture.
- If the kimchi is not sour enough, leave it at room temperature for an additional day or two.
Food safety advice:
- Use clean utensils and containers when making kimchi to avoid contamination.
- Make sure the kimchi is fully submerged in the seasoning mixture to prevent spoilage.
- Store the kimchi in the refrigerator to slow down the fermentation process and prevent spoilage.
Food history:
Kimchi is a traditional Korean side dish made of fermented vegetables and seasonings. It has been a staple in Korean cuisine for centuries and is enjoyed all over the world.
Flavor profiles:
This Sweet and Sour Chonggak Kimchi has a balance of sweet, sour, and spicy flavors with a crunchy texture from the chonggak radishes.
Serving suggestions:
Serve this kimchi as a side dish or topping for rice bowls, Korean BBQ, or any Asian-inspired meal.
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Region: Korean