Quick Radish Kimchi
Ah, yes. Kimchi. Some of you might not know what the hell kimchi is but many of you love its spicy tangy flavor. Culturally and traditionally, this dish is made with cabbage has a much more time-consuming process, but I will give you a quick version that is just as good!
First, lightly peel the white radish and cut into cubes. Place radish it in a bowl and mix w/ sea salt and set aside for 15 minutes. Doing this allows the salt enough time (within our quick kimchi guidelines) to draw out some water from the radish. Now for the marinade. Throw the rest of the ingredients into a food processor or blender. You will end up with a thick paste. Thoroughly rinse and drain your radish three times before finally marrying the two components in a bowl. Just a few stirs to evenly coat the radish should suffice, followed by mixing in the chopped green onions and then you're done.
There you have it. Quick Kimchi! This will stay fresh for up to two weeks in your refrigerator. *side note: it will start to separate when left alone so just give it a shake before you dive in!
What you will need
- 1 large White radish
- 3 Tbsp. of sea salt
- For the essence/seasoning:
- 1 Tsp. white sugar
- 3 Tbsp. Korean red pepper flakes
- 1 Garlic clove.
- 1/2 small white onion
- 1 Tsp. Fish sauce
- 1 Tsp. fresh root ginger, peeled.
- 2 Green onions, chopped, mixed into end product
*Double dragon is a local Asian market where you can find all of your ingredients.Enjoy,
Trish Myers is a super cool babe that lives in Des Moines, Iowa and is currently working as a freelance chef. You can see more of her on Instagram @twishagain