Sweet and sour radish kimchi
Kkakdugi is difficult to deal with when it gets sour quickly, but radish kimchi with vinegar turns into kkakdugi that tastes good over time and tastes good even when radish is not sweet^^~
6 serving
Within 999 minutes
논수밭키친
Ingredients
  • Radish
    1ea
  • Sugar
    100g
  • Vinegar
    100ml
  • a thick salt
    3T
  • Red pepper powder
    10T
  • the liquid of tuna
    8T
  • Vinegar
    3T
  • plum extract
    3T
  • Salt
    5little
  • Garlic
    2T
  • ginger powder
    0.5T
Cooking Steps
STEP 1/4
Prepare a large radish (about 1kg), peel it, slice it flat, and marinate it in 100ml of vinegar, 100g of sugar, and 3T of thick salt for 4~5 hours. Please mix it in the middle.
STEP 2/4
(You can cut it flat or long enough) Drain the pickled radish from the strainer tray.
STEP 3/4
It's better to make the sauce in advance and let it ripen. It tastes like red pepper powder. If it's bland, add tuna liquid
If you like sweet taste, add sugar or oligosaccharide to suit your taste.
STEP 4/4
Mix it in the sauce and eat it while refrigerating. I think a week after ripening is the best.
It goes well with various foods.
To make the color beautiful, mix it with 1T of red pepper powder before mixing it with the sauce, and the kimchi color is pretty. Chungmu kimbap, galbi jjim, meat dishes, and noodles have sour radish kimchi It's a clean finish
Cooking review
5.00
score
  • 323*****
    score
    It's really good
    2021-10-01 21:21
  • 660*****
    score
    The radish kimchi that I made for the first time turned out well It's easy, so it's not hard
    2021-02-16 19:58
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