How to make Korean radish kimchi

Korean radish kimchi is very famous, with an attractive taste and a crispy texture. It is the most common local side dish, and every household can pickle it. Some people in China also like to eat Korean radish kimchi and want to pickle some by themselves, but they don’t know how to pickle it. Today I will write down the pickling method of Korean radish kimchi and tell you how to pickle it.

How to make Korean radish kimchi

Ingredients for Pickled Korean Radish Kimchi

When pickling Korean radish kimchi, you not only need to prepare white radish, but also two pieces of pineapple, a handful of leeks, and an appropriate amount of flour. In addition, you also need to prepare some salt, ginger, garlic, chili powder, sugar, and water. If you have chives, you can also prepare two.

Steps for making Korean radish kimchi

1. Peel the white radish, cut it into small pieces, add salt and mix well, then marinate. After marinating for six or seven hours, take it out and pour out the water, then rinse it with clean water, remove the water and set it aside.

2. Chop garlic and ginger into small pieces and cut chives and shallots into small pieces. Add flour and water to mix well, make a batter, put it into the pot and boil it, then cool it down.

3. Put the cooked flour, minced garlic, ginger, leek and shallot together, then add chili powder, sugar and pineapple powder, mix well and stir well.

4. Add the prepared pickling ingredients to the diced white radish, mix well, seal and marinate for three days. The kimchi radish will be ready. It is sour, spicy and refreshing, and especially delicious.