Radish Kim Chi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 4 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 large radish
- 2 tablespoon salt
- 4 tablespoon chili powder, Korean
- 2 teaspoons sugar
- 2 garlic
- 2 ½ stick (s) spring onion (s) or spring onion
- 1 tablespoon water
Print Recipe
Pin Recipe Instructions
- Peel the radish, cut into cubes and place in a bowl. Then sprinkle with salt, mix and cover with a plate and weigh it down a little. I simply use 1-2 tetra packs of milk to relieve the symptoms. Chill the bowl for a few hours.
- Then pour off the liquid. Now mix with the above ingredients and finally add the leek or spring onions cut into rings. Place the radish kimchi in a tupper bowl and store in the refrigerator. After about 4-5 days it is ready to serve as a side dish.
- Tip: If you like it less spicy, you should only use 2 tablespoons of the chili powder. If you want, you can also add a little ginger (approx. 0.25 teaspoons).
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