Ingredients

Title Value
1. Radish daikon 2 kg
2. Sugar 2 tbsp
3. Salt 2 tbsp
4. Ginger root 1 tbsp
5. Green onion (feather) 30 Column
6. Red pepper flakes 60 Column
7. Garlic 6 clove
8. Soy sauce 60 Ml

Cooking

1. Stage

Peel the radish and cut into cubes of about 2 cm. Put in a deep bowl and add sugar and salt of 1.5 tbsp. l Mix well and leave for 30 minutes at room temperature, then drain the resulting liquid, we still need it.

1. Stage. Peel the radish and cut into cubes of about 2 cm. Put in a deep bowl and add sugar and salt of 1.5 tbsp. l Mix well and leave for 30 minutes at room temperature, then drain the resulting liquid, we still need it.

2. Stage

Finely chop the onion, garlic and ginger root.

1. Stage. Finely chop the onion, garlic and ginger root.

3. Stage

Add radish, ginger, garlic, onions, pepper flakes, soy sauce and about 80 ml. the juice we drained from the radish.

1. Stage. Add radish, ginger, garlic, onions, pepper flakes, soy sauce and about 80 ml. the juice we drained from the radish.

4. Stage

Mix well and add salt if necessary, put kimchi in the refrigerator for an hour and then serve.

1. Stage. Mix well and add salt if necessary, put kimchi in the refrigerator for an hour and then serve.

5. Stage

Bon Appetit !!!

6. Stage

Kimchi from radish is a fragrant, juicy snack of Korean cuisine, the dish is crispy and spicy. Add the amount of hot pepper to your taste, but it is worth remembering that Korean cuisine is quite spicy. Serve this appetizer with meat, fish or any side dishes. If desired, you can replace half hot pepper with a wig, then the dish will be more fragrant and piquant.