Korean radish kimchi recipe

Korean radish kimchi is a world-famous specialty food. It tastes sour and spicy. After people eat it, it can produce a variety of probiotics in the intestines, which is very beneficial to improving intestinal health. Many people like to eat it. However, most people don’t know how to make Korean radish kimchi. When they want to eat it, they can only buy the finished product. In fact, this kind of radish kimchi is not difficult to make. I will take you to learn it in detail.

Ingredients for making Korean radish kimchi

To make Korean radish kimchi, you need to prepare a fresh white radish, a fresh carrot, an apple and a pear. In addition to these, you also need to prepare appropriate amounts of white sugar, table salt, shrimp paste, fish sauce, chili powder, white sesame seeds, etc. Finally, prepare a small amount of celery, green onion, onion, leek, garlic, ginger, glutinous rice flour and beef powder.

How to make Korean radish kimchi

1. Wash the white radish, cut it into 2 cm square pieces, put it in a bowl, add salt, and marinate for 4 to 5 hours.

2. Chop all the garlic and ginger, cut the scallion into shreds, wash the leeks and carrots and cut into shreds. I wash the apples and pears with clean water, remove the peel and the core, and put them in a food processor to make a puree for later use.

3. Wash the celery and cut it into small pieces, wash the onion and cut it into small cubes. Put clean water in the pot, add appropriate amount of glutinous rice flour, slowly mix well and boil, add the prepared chili powder into the glutinous rice water and mix it into a paste, then add shrimp paste, fish sauce, beef powder, fried sesame seeds and sugar, all in, and mix well again.

4. Add the chopped celery, onion, ginger, scallion, carrot, green onion and leek into the cooked glutinous rice paste, then add the apple and pear puree, mix them all well, turn off the heat and let cool.

5. Put the pickled white radish cubes in a bowl, add all the cooked seasonings, mix them evenly with chopsticks, then cover the bowl with plastic wrap and put it in the refrigerator to marinate. After 3 to 4 days, the Korean kimchi inside will be fermented. At this time, the homemade Korean radish kimchi is ready and can be taken out and eaten.