Korean Radish Kimchi
My friend Jiniee Hong is a very adorable person, mother of three teenagers, but still looks like a young girl. Yes, you guessed it right, she is from South Korea. The secret to her beauty is not only her genes & probiotic korean diet but also her heart as she is a very serious and devoted SGI Buddhist practitioner. We know each other for around two and half years now. Recently she got me a big box of homemade Korean radish kimchi. I loved the beautiful fusion of flavours, spice and crunch. On asking, she happily taught me how to make it.
Many Koreans say radish kimchi made during the months of October to December tastes the best as it is the traditional Korean radish harvest season. During this time Korean radish are sweeter in taste and also firmer which gives them the quintessential kimchi crunch. Try it out, I am sure you will love this refreshing dish.
Ingredients:
- Korean Radish- 1lb (slice them in julienne OR like matchsticks in a vegetable slicer OR cubed) which ever style you prefer.
- Green onion chopped-1 to 2
- Garlic cloves 2-3 (minced)
- Korean Chilli Pepper (Gochugaru)– 2 tablespoon
- Sugar- 1 tablespoon
- Fish sauce-2 and 1/2 tablespoon
- Light soya sauce- 1 tablespoon and salt as per taste (for vegetarian version)
How to make it:
- Wash the Julienned radish thoroughly and drain all the water. Place it in a mixing bowl.
- Add finely chopped green onion and minced garlic.
- Add Korean Chilli pepper, sugar and fish sauce. Give it a good mix and put it in a storage box. OR Let is rest for an hour and enjoy.
- You can store kimchi in a refrigerator for upto 15 days.
