Cubed Radish Kimchi (V2)

I tried the Maangchi recipe. It didn’t work out. (Too spicy, too garlicky, too acidic).

Here are my proposed amendments for the next time I make this.

CUBED RADISH KIMCHI

YIELD: Makes 2 spaghetti sauce bottles full

INGREDIENTS:

4 lbs Radish/daikon/korean radish (rinse in cold water, pat dry, cut into 3/4 inch or 1 inch cubes)

Add:

2 tbsp salt
4 tbsp sugar

Let sit for 30 min.

Drain radish juice from bowl. Reserve. (DO NOT throw away!!)

Add:

1 tsp minced ginger
1/3 – 1/2 c mild coarse hot pepper flakes (tae yang cho, deol mae woon gochugaru) [DO NOT sub with paprika or Indian chile powder; it is NOT the same](First add the 1/3 cup then taste it; if you need more spice, another 2 tbsp will take it up to 1/2 c)
1/8 c soy sauce (optional)
1/3 c radish juice
1/2 apple, diced (optional, but adds natural sweetness)(I like fuji or gala apples)
1 small korean pear, diced (optional, but adds natural sweetness)(DO NOT substitute any other types of pears, it will wreck the recipe!!)

Mix well. Jar (I like glass pickle or jam jars, sterilized).

EATING OPTIONS:

1. Right away.

2. Let ferment at room temperature a few days, then fridge, then eat. (I live in Chicago, and made this in the fall, when temperatures are 30-50 F; if you live somewhere warmer, you might need less fermentation time.)


The above are my proposed amendments when I make this recipe again.

Below is the original recipe. 

NOTE TO SELF: DO NOT MAKE THE ORIGINAL RECIPE AGAIN.

Full recipe here: http://www.maangchi.com/recipe/kkakdugi

Cliff Notes:

CUBED RADISH KIMCHI

INGREDIENTS:

4 lbs Radish/daikon/korean radish (rinse in cold water, pat dry, cut into 3/4 inch or 1 inch cubes)

Add:

2 tbsp salt
2-3 tbsp sugar

Let sit for 30 min.

Drain radish juice from bowl. Reserve. (DO NOT throw away!!)

Add:

2 tbsp minced garlic (6 cloves)
1 tsp minced ginger
4 stalks of chopped green onions
2/3 c mild coarse hot pepper flakes (tae yang cho, deol mae woon gochugaru) [DO NOT sub with paprika or Indian chile powder; it is NOT the same]
1/4 c soy sauce
1/3 c radish juice

Mix well. Jar (I like glass pickle or jam jars, sterilized).

EATING OPTIONS:

1. Right away.

2. Let ferment at room temperature a few days, then fridge, then eat.

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2 thoughts on “Cubed Radish Kimchi (V2)

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