This gut-health promoting kimchi is totally worth a trip to your local Asian market. Once you have the basics in your pantry, making batches is a snap.
Place radish cubes in large bowl. Mix together salt, sugar, and water. Pour over radish and set aside for 20-30 minutes.
To the bowl of radish cubes add garlic, ginger, scallions, fish sauce, and hot pepper powder.
With gloved hands, thoroughly mix all ingredients together until radish is completed coated.
Using a wooden spoon, spoon kimchi into glass jars [we like large mason jars with plastic lids] filling jars to within 2” of the top. DO NOT FILL entire jar – kimchi will need room to “grow” and ferment.
Leave on your kitchen counter for 3-5 days and watch the magic happen. You will begin to see the liquid bubbling and the fluid increasing. Every day press the kimchi down with the wooden spoon back into the liquid to submerge radish.
As the kimchi ferments it will become more fragrant and pungent – how long you ferment your batch depends on your preference. Once kimchi is to your liking, place in the refrigerator and the fermentation process will slow.
Kimchi will last up to 6 months in your refrigerator.
RECIPE BY:
Saucy Korean
Offering homemade kimchi, asian condiments and cooking lessons
SuJin Kim Beckerman
skim1011@mac.com
Ingredients
Directions
Place radish cubes in large bowl. Mix together salt, sugar, and water. Pour over radish and set aside for 20-30 minutes.
To the bowl of radish cubes add garlic, ginger, scallions, fish sauce, and hot pepper powder.
With gloved hands, thoroughly mix all ingredients together until radish is completed coated.
Using a wooden spoon, spoon kimchi into glass jars [we like large mason jars with plastic lids] filling jars to within 2” of the top. DO NOT FILL entire jar – kimchi will need room to “grow” and ferment.
Leave on your kitchen counter for 3-5 days and watch the magic happen. You will begin to see the liquid bubbling and the fluid increasing. Every day press the kimchi down with the wooden spoon back into the liquid to submerge radish.
As the kimchi ferments it will become more fragrant and pungent – how long you ferment your batch depends on your preference. Once kimchi is to your liking, place in the refrigerator and the fermentation process will slow.
Kimchi will last up to 6 months in your refrigerator.
RECIPE BY:
Saucy Korean
Offering homemade kimchi, asian condiments and cooking lessons
SuJin Kim Beckerman
skim1011@mac.com
