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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Conversion Table For Recipes

http://www.pookapages.com/conversion_table_for_recipes.htm

Temperature

100 C = 212 F
110 C = 225 F
130 C = 250 F = Gas 1/2
140 C = 275 F = Gas 1
150 C = 300 F = Gas 2
170 C = 325 F = Gas 3
180 C = 350 F = Gas 4
190 C = 375 F = Gas 5
200 C = 400 F = Gas 6
220 C = 425 F = Gas 7
230 C = 450 F = Gas 8
240 C = 475 F = Gas 9

Weights

10g = 1/2 oz
20g = 3/4 oz
25g = 1 oz
50g = 2 oz
100g = 3 oz
150g = 5 oz
250g = 6 oz
300g = 10 oz
400g = 14 oz
450g = 1 lb
500g = 1lb 2 oz

Butter, Shortening, Cheese and Other Fats

1 tbsp = 1/8 stick = 1/2 oz = 15g
2 tbsp = 1/4 stick = 1 oz = 30g
4 tbsp = 1/2 stick = 2 oz = 60g = 1/4 cup
8 tbsp = 1 stick = 4 oz = 115g = 1/2 cup
16 tbsp = 2 sticks = 8 oz = 225g = 1 cup
32 tbsp = 4 sticks = 16 oz = 45og = 2 cups

Flour (unsifted)

1 tbsp = 1/4 oz = 8.75g
4 tbsp = 1 1/4 oz = 35g = 1/4 cup
5 tbsp = 1 1/2 oz = 45g = 1/3 cup
= 2 1/2 oz = 70g = 2/3 cup
= 3 1/2 oz = 90g = 3/4 cup
= 5 oz = 140g = 1 cup

Granulated Sugar

1 tsp = 1/6 oz = 5 g
1 tbsp = 1/2 oz = 15g
4 tbsp = 1 3/4 oz = 45g = 1/4 cup
5 tbsp = 2 1/4 oz = 75g = 1/3 cup
= 3 1/2 oz = 100g = 1/2 cup
= 7 oz = 200g = 1 cup

Other Equivalents

Breadcrumbs

Dry: 3/4 cup = 4 oz = 115g
Fresh: 2 cups = 4 oz = 115g

Brown Sugar: 1 1/2 cups = 1 lb = 450g

Confectioners’ or Icing Sugar: 4 cups = 1 lb = 450g

Egg Whites: 1 = 2 tbsp and 8 = 1 cup

Egg Yolks: 1 = 1 tbsp and 16 = 1 cup

Nuts

Chopped: 3/4 cup = 4 oz = 115g
Ground: 1 cup loosely packed = 4 oz = 115g

Vegetables:

Sliced Carrots and other roots: 3 cups = 1 lb = 450g
Puréed Carrots and other roots: 1 1/3 cups = 1 lb = 450g
Onions, sliced: 1 1/3 cups = 1 lb = 450g
Potatoes, raw, sliced or chopped: 3 cups = 1 lb = 450g
Spinach: 1 1/2 cups = 1 lb = 45og

Ounces to grams: multiply by 28.35
Teaspoons to milliliters: multiply by 5
Tablespoons to milliliters: multiply by 15
Fluid ounces to millilitres: multiply by 0.24
Cups to litres: multiply by 0.24
Fahrenheit to Celsius: subtract 32, multiply by 5 and divide by 9

COOKING TERMS

I hope this will be a fairly comprehensive list of British cooking terms and their equivalents. If you find any I’ve missed, let me know and I’ll add them to the list icon_biggrin.gif

I also recommend www.foodsubs.com as an excellent resource when it comes to finding substitutes.

British terms are on the left and American terms on the right.

A

aubergine = eggplant
ale = a beer stronger than most lagers sold in the U.S.

B

bap = a bun, similar to what you’d use for a hamburger but bigger and also used for sandwiches
bangers = sausage (when used in bangers & mash you want a nice, thick, meaty one)
beetroot = beet
bicarbonate of soda = baking soda
biscuit = cracker or cookie
braising steak = chuck steak
broad bean = fava bean
bully beef = corned beef

C

candy floss = cotton candy
caster sugar = superfine granulated (to make your own, whizz regular granulated in a blender for a minute)
chicory = endive
chipolata = small pork sausage
chips = french fries
cling film = plastic wrap
collops = meatballs
coriander leaves = cilantro
corn flour = corn starch
cos = romaine lettuce
courgette = a small zucchini (nothing like the size of zucchinis that are often grown in U.S. gardens)
crisps = potato chips

D

demerara = sugar light brown cane sugar
desiccated coconut = shredded coconut
devonshire dream = a particular type of clotted cream
digestive biscuits = similar to graham crackers
double cream = heavy cream

E

endive = chicory
essence = extract

F

fairy cake = cupcake
finnan haddie = smoked haddock
french bean = green bean

G

gammon = ham (a cooked joint that is eaten hot, often with pineapple)
glacé = candied
golden syrup = similar to light corn syrup
greaseproof paper = wax paper
grill = broil
griller = broiler

H

ham = bought cold and thinly sliced
hob = stovetop
hundreds and thousands = sprinkles

I

icing sugar = confectioners’ sugar

J

jacket potato = baked potato
jelly = jello

K

king prawns = jumbo shrimp

M

mangetout = snow peas
marmite = a brand name for a yeast extract that Brits love to spread on their toast. You will either love it or hate it. Marmite can also be a flavouring on things like Twiglets, a type of snack food.
marrow = squash that looks like a giant zucchini
mince = ground meat

N

neeps = mashed turnips (the yellow kind, rutebega)

O

offal = variety meats (liver, heart, kidney)

P

pine kernels = pine nuts
pips = seeds
prawns = a large shrimp
pudding = dessert
pudding rice = used specifically for desserts like rice pudding, short-grained, arborio may make an acceptable substitute
punnet = basket, as in strawberries or blueberries, usually a pint in America

R

rasher = slice (most often used in terms of bacon)
rocket = argula

S

self raising flour = all-purpose flour with baking powder
shandy = beer with lemonade
sharon fruit = persimmon
sherbet = powdered candy
silverside = beef cut from the rump
silver beet = swiss chard
single cream = light cream
spring onion = scallion/green onion
squash = liquid concentrate, which makes a fruity drink when diluted (kind of like koolaid)
stoned = seeded
strong flour = bread flour or hard-wheat flour
sultanas = golden raisins
swede = yellow turnip (rutebega)
swiss roll tin = jelly roll pan

T

tatties = potatoes
treacle = similar to molasses

W

wholemeal flour = wholewheat flour