Description
Kimchi in Korea is considered a main dish, without which it can not do any one meal. I suggest You to try kimchi daikon (lobi) is a Japanese radish. Unlike kimchi Chinese cabbage, you can't eat immediately after cooking, because the radish will be very bitter. The secret of making delicious kimchi daikon is a special method of fermentation.
Ingredients
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Daikon
600 g
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Green onions
2 piece
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Salt
1.5 Tbsp
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Peppers red hot chilli
4 Tbsp
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Sauce
3 Tbsp
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Garlic
3 tooth
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Sugar
1 Tbsp
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Ginger
0.5 Tbsp
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Rice flour
1 Tbsp
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Water
120 ml
Cooking
Here are the products we need. I use Thai fish sauce, he, unlike the Vietnamese has a more pleasant smell and mild taste.
Daikon clean, cut into small cubes.
Finely chop the green onions.
Sliced radish sprinkle with 1 tbsp salt and leave for 30 minutes. Then twice washed with cold running water and allow to drain.
Mix the rice flour (you can also use wheat) with water.
Put in the microwave for 1 minute (I have a power of 900 watts)
It turns out that such a Lily-livered substance. Stir, let cool a bit and again in the microwave for 1 minute.
In a Cup mix a little more rice "jelly" and all the remaining ingredients ( with 4 tbsp of the pepper turns out VERY sharp, so be guided by your taste)
Add daikon and green onions.
Stir well. Leave at room temperature for a day, then refrigerate at least for 5 days.
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