CookGo
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Seokbakji (Radish Kimchi)

Costo $8, ahorrar $12

Fuente: Recommended by CookGo

  • 3 Min
  • 6 Porciones
  • $8

INGREDIENTES

  • Vegetables

    • 1 radish, sliced
    • 2 tbsp chopped green onion

  • Seasonings

    • 🧂 2 tbsp coarse salt
    • 3 tbsp red pepper powder
    • 2 tbsp fish sauce
    • 1 tsp shrimp paste
    • 🧄 1 tsp minced garlic
    • 1 tsp minced ginger
    • 🍬 1 tbsp sugar
    • 1 tbsp vinegar

PASOS

1

Slice the radish into desired sizes based on your preferred fermentation time.

2

Sprinkle coarse salt over the radish slices and let them sit for about 1 hour.

3

Rinse the salted radish to remove excess salt. Taste and rinse again if too salty.

4

Add minced garlic, ginger, and chopped green onion to the radish.

5

Add sugar and mix well to coat the radish. This helps other seasonings adhere better.

6

Add vinegar, red pepper powder, fish sauce, and shrimp paste. Mix thoroughly.

7

Transfer the seasoned radish to a container and press down firmly.

8

Ferment at room temperature for 3 days, then move to the fridge for 2-3 more days.

9

Serve the fermented radish kimchi with rice or other dishes.

NUTRIENTES

Por 1 porción

🔥

40

Calorías

  • 1g
    Proteína
  • 8g
    Carbohidratos
  • 0g
    Grasas

💡 Consejos

For faster fermentation, slice the radish thinner.Store in the fridge to prolong freshness after fermentation.Adjust sugar and vinegar to balance sweetness and tanginess.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.