Kimchi or Korean Cabbage Pickle is a national Korean Food . Kimchi Recipe develop with many variations such as kaktugi, based on radish and containing no cabbage . And the other variants are Baechu kimchi, Gotkimchi, Backimchi, Kkakdugi Kimchi (Daikon pickle), and so onKkadugi Kimchi or Korean Radish Kimchi is another variation of Kimchi Recipe . Kkdugi Kimchi is the easiest recipe for kimchi. This Kimchi recipe use Korean Radishes and scallion as the base ingredients . The recipe is to mixed well ingredients with sauce then put in the jar and close the lid tightly for fermenting process at room temperature for 36 hours.
tips :
Kkakdugi can be eaten right away when desired and must put in the refrigerator after opened, it can be kept for 4weeks.
Want to know more about Kimchi . Including the many health Benefits of Kimchi see this link " Kimchi "
Kkakdugi Kimchi Recipe / Daikon pickle Recipe
(makes about 4 quarts)
Ingredients :
1 head garlic
2 piece ginger root (each about 1inch long)
2 tablespoonful Korean ground chile
2 tabl espoonful salt
2 large daikons / radish, peeled and cut into 1 inch cubes
1 bn mustard greens cut 1inch pieces
2 tablespoonful sugar
Cooking Direction :
Separate garlic cloves and peel.
Combine garlic, ginger, chile and salt in food processor or blender until finely minced.
Combine garlic mix with daikons In a large bowl, making sure to rub seasoning into daikons.
(tips : If mixing with your hands, wear rubber gloves to avoid chile burn)
Place 4 (1-quart) jars on work surface.
Fill first jar about 1/4 full with seasoned daikons, top with thin layer of mustard greens and sprinkle with about 1/2 tablespoon sugar.
Add more seasoned daikons to jar till 1/2 full, top with mustard greens and sugar again.
Repeat 2 more times till first jar is filled.
Fill remaining jars following same steps.
Place jars in cool place and do not move till kimchi has fully fermented (about 3 to 4 days) before serving.
( Kimchi is ready when water rises from daikon ).
Refrigerate after opening the jars
