My last pack of deer bugeršŸ„ŗ

Dick

Twelve Pointer
Contributor
20210514_162510.jpg
Carrot is for size referencešŸ¤£
lettuce from my garden and I also threw in some radishes for crunch from the garden as well.
the carrot must have been wrapped up in a radish, they might need some time yet.
 

woodmoose

Administrator
Staff member
Contributor
recipe?
love all those korean condiments...


there isn't any "set" recipe for the various kimchis other than the basics,,,it's why kimchi has a variety of flavor profiles,,,

basically any vegetable,,, salt, flavor, then ferment

this makes a big batch - cut if so desired

ingredients

6 1/2 lbs radishes
1/3 cup course sea salt
3-4 scallons

(the below are "more or less" depending on flavor profile desired)
2/3 cup gochugaru
1/4 cup saeujeot (salted shrimp), minced
2 tbl spoons anchovy fish sauce (increase by 1/4 cup if no salted shrimp
3 tbl spoons minced garlic
1 teaspoon grated ginger
2 tbl spoons sugar

this is usually made with korean radishes (muu), but it works with our type - turnips work too
cut radishes in half (about 1" square, Leave whole if small)
sprinkle salt on them and let sit for an hour

while they are sitting, mix together the gochugaru, saeujeot, fish sauce, garlic, ginger, and sugar,,

drain radishes but DO NOT rinse

put radishes back in the bowl and add the cut up scallions and mixed seasoning,,,

mix well by hand till the radishes are evenly coated

they will look dry, but will release fluid during fermentation

do a taste test if desired - it should be a bit salty - add more salted shrimp or fish sauce if needed

put into airtight container or jar,,, press the kkakdugi down hard to make sure all air is out then close the lid

leave at room temp for two days, then store in refrigerator for a week or two

should be good for several weeks to months,,,
 

Deep River

Ten Pointer
Contributor
there isn't any "set" recipe for the various kimchis other than the basics,,,it's why kimchi has a variety of flavor profiles,,,

basically any vegetable,,, salt, flavor, then ferment

this makes a big batch - cut if so desired

ingredients

6 1/2 lbs radishes
1/3 cup course sea salt
3-4 scallons

(the below are "more or less" depending on flavor profile desired)
2/3 cup gochugaru
1/4 cup saeujeot (salted shrimp), minced
2 tbl spoons anchovy fish sauce (increase by 1/4 cup if no salted shrimp
3 tbl spoons minced garlic
1 teaspoon grated ginger
2 tbl spoons sugar

this is usually made with korean radishes (muu), but it works with our type - turnips work too
cut radishes in half (about 1" square, Leave whole if small)
sprinkle salt on them and let sit for an hour

while they are sitting, mix together the gochugaru, saeujeot, fish sauce, garlic, ginger, and sugar,,

drain radishes but DO NOT rinse

put radishes back in the bowl and add the cut up scallions and mixed seasoning,,,

mix well by hand till the radishes are evenly coated

they will look dry, but will release fluid during fermentation

do a taste test if desired - it should be a bit salty - add more salted shrimp or fish sauce if needed

put into airtight container or jar,,, press the kkakdugi down hard to make sure all air is out then close the lid

leave at room temp for two days, then store in refrigerator for a week or two

should be good for several weeks to months,,,
We did up several batches of radish kimchi last winter using Daikon radishes from our food plots. Delicious!
 
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