CookGo
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Seolleongtang-style Radish Kimchi

Coût $15, économiser $10

Source: Recommended by CookGo

  • 120 Min
  • 6 Portions
  • $15

INGRÉDIENTS

  • Vegetables

    • 🍠 3 large radishes
    • 🧅 5 medium onions
    • 🧅 14 stalks green onion

  • Seasonings

    • 🧂 4 handfuls sea salt
    • 4 pinches sugar substitute
    • 10 tbsp chili powder
    • 🧄 13 cloves garlic
    • 3 pieces ginger
    • 3 tbsp plum extract
    • 7 tbsp anchovy sauce
    • 2 small cups yogurt

ÉTAPES

1

Clean the radishes thoroughly, removing the skin if necessary. Cut them into large cubes or triangular pieces.

2

Mix the radish pieces with sea salt and sugar substitute. Let them sit for 2 hours, stirring occasionally.

3

Rinse the salted radishes and drain them thoroughly. Wash and dry the green onions as well.

4

Blend onions, garlic, and ginger into a smooth paste using a blender.

5

Combine the blended paste with chili powder, anchovy sauce, plum extract, and yogurt in a bowl.

6

Add the drained radishes and green onions to the seasoning mixture. Toss gently to coat evenly.

7

Transfer the kimchi into clean containers, optionally lining them with plastic wrap for better fermentation.

8

Let the kimchi ferment at room temperature for 12-24 hours until bubbles appear. Then store in the refrigerator.

NUTRIMENTS

Par portion

🔥

50

Calories

  • 2g
    Protéines
  • 10g
    Glucides
  • 1g
    Graisses

💡 Astuces

Use fresh radishes for the best crunch and flavor.Adjust the chili powder to your preferred spice level.Fermentation time may vary based on room temperature; monitor closely.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.