This radish version of Korean Kimchi packs tons of flavors and is loaded with fiber and vitamins. Kimchi is a traditional Korean dish with many benefits that uses the process of fermentation to pickle a spicy, crunchy, usually cabbage-based vegetable mixture. Here, this recipe boasts bold flavors thanks to garlic, ginger and spicy seasoning. Serve as a side or a condiment with rice, meats, fish or spread on toasted bread!
Ingredients list for the daikon-radish kimchi
- 5 oz (150 g) pink radish, sliced
- 6 1/2 oz (180 g) Daikon radish, cut into sticks or julienned
- 3 cloves garlic, finely minced
- 4 scallions, cut into 1-inch
- A 2-inch knob of fresh ginger, peeled and diced
- 2 tablespoons (50g) salt
- 1 tablespoon sugar
- 1/2 teaspoon (10g) hot chili pepper powder
- 1 tablespoon Sriracha sauce
- 2 tablespoons fish sauce (nuoc mam)
Roasted Chicken Leg Quarters
1. Combine radishes, sugar and salt and marinate for 30 minutes. Drain the radishes, without rinsing.
2. In a bowl, combine garlic, scallions, ginger, chili, Sriracha and fish sauce. Add this mixture to the radishes and mix well to combine.
3. Put the kimchi mixture into a glass jar and let sit in the refrigerator for 24 hours minimum.
Notes: Kimchi is best after fermenting about 1 week. After 24 hours, you can open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating. Keep refrigerated for up to 1 month.