Radish spice pickle is called Kkadugi in Korean. It is a side dish for enjoying with any main meal. It’s tastier and crunchier than kimchi with the same health benefits especially for digestive aid and promotes overall wellness. It’s a natural probiotic. Radish spice pickle is simpler to prepare and ferment it in just 36 hours and ready to serve.
1 Kg (2.5 lbs) Radish (chopped cube)
4 stalks Green Onion (half inch length cut)
2 Tbsp Minced Garlic
1 Tbsp Mince Ginger
1-4 Tbsp Red Chilli Flakes or Powder (more hot add more chilli)
1 Tbsp Caraway
1 Tbsp Salt
2 Tbsp Sugar
3 Tbsp of Fish Sauce or Soy Sauce
First mix cut radish with salt and sugar well. Leave it for an hour, but flip or shake it in a container every 15 minutes so let salt and sugar saturating every piece of radish cut. After an hour, strain the salt water out and wash the radish with fresh water, then leave it self-straining through a stainless or plastic sieve for an hour. Don’t throw away the salt water. Reuse it later on. Mix all spices like red chili powder, minced garlic, minced ginger, caraway and chopped green onion. Then add fish or soy sauce and salt water and mix well together. Then stuff into a glass jar or plastic container. Leave it in a room temperature. After 36 hours, it’s ready to serve. After each use, please put in the refrigerator so it won’t ferment fast so you can enjoy many days or even weeks. Usually I eat this radish pickle once or twice a day with my main meal and it improves my digestion and I feel great. I hope you will enjoy it too. Satisfaction Guarantee!
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