Kimchi daikon

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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 for Kimchi daikon

Step by step instruction of cooking Kimchi daikon

Шаг 1

Here are the products we need. I use Thai fish sauce, he, unlike the Vietnamese has a more pleasant smell and mild taste.

Шаг 2

Daikon clean, cut into small cubes.

Шаг 3

Finely chop the green onions.

Шаг 4

Sliced radish sprinkle with 1 tbsp salt and leave for 30 minutes. Then twice washed with cold running water and allow to drain.

Шаг 5

Mix the rice flour (you can also use wheat) with water.

Шаг 6

Put in the microwave for 1 minute (I have a power of 900 watts)

Шаг 7

It turns out that such a Lily-livered substance. Stir, let cool a bit and again in the microwave for 1 minute.

Шаг 8

In a Cup mix a little more rice "jelly" and all the remaining ingredients ( 4 tbsp pepper turns out VERY sharp, so be guided by your taste)

Шаг 9

Add daikon and green onions.

Шаг 10

Stir well. Leave at room temperature for a day, then refrigerate at least for 5 days.