How to make Korean radish kimchi

In order to survive, we have to fight hard every day. The prerequisite for struggle is to have a good body, and a good body requires nutrition to maintain. So where does this nutrition come from? Of course it’s diet. So, from now on, please follow the editor to learn how to make Korean radish kimchi carefully. I believe it will definitely be good for you.

1. Peel the white radish and cut it into 2cm square pieces. Mix with 3 tablespoons of fine salt and marinate for one hour.

2. Peel and core the pears and grind them into puree. Mash the garlic and ginger and mix them all together.

3. Add glutinous rice flour and 5 times the amount of water (225ml) into a small pot, boil over low heat until it becomes a paste, let it cool for later use

4. Mix the glutinous rice flour paste with ginger, garlic and pear puree

5. Add fish sauce and sugar and mix well

6. Add chili powder and mix well to make hot sauce

7. Rinse the pickled radish with water and squeeze out excess water with your hands

8. Cut the chives into 10cm long pieces

9. Mix the radish, chives and chili sauce and mix thoroughly

10. Put the mixed radish into a fresh-keeping box, cover it but do not seal it, leave it at room temperature for 24 hours, then put it in the refrigerator and wait for 1-2 days before eating.

The recipe for Korean radish kimchi introduced above may be very simple, but with your extraordinary comprehension, you will definitely add your own innovation. If you dare to innovate, you will definitely be able to create delicious food with new ingredients.