easiest veg to grow it seems. I plan on trying to pickle some. no clue how it will work out.Yum. I love a radish
easiest veg to grow it seems. I plan on trying to pickle some. no clue how it will work out.
recipe?Kkakdugi (radish kimchi) - love it
I could probably eat the radish with that big chunk of burger under itBurger looks great. You can keep the radish.
recipe?
love all those korean condiments...
We did up several batches of radish kimchi last winter using Daikon radishes from our food plots. Delicious!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,,,