Golden Kimchi and White Radish

Overview

In the late autumn season, it’s time to start making kimchi. The commonly used vegetables for making kimchi are: Chinese cabbage, radish, cabbage, etc. Kimchi is basically spicy, and is often called the famous Korean kimchi dish. This year, I will make kimchi that is not spicy. I happened to have white radish to pickle the pickles, so I made radish kimchi first;

Tags

• cold dishes
• common dishes
• old man
• sichuan cuisine
• dinner with friends
• beginning of spring
• lunch
• garlic cloves
• ginger
• korean chili sauce
• laiyang pear
• tahini
• white radish
• white sugar
• carrot
• salt

Ingredients

Steps

1. 1 Wash the white radish and remove the scars on the radish skin. Do not peel it.

   

2. 2 Cut the radish into finger-thick strips; cut half of the carrot into strips as well; divide a carrot into two halves, half for pickling and half for sauce;

   

3. 3 Sprinkle an appropriate amount of salt on the radish strips, mix evenly with your hands, and marinate for one to two hours; adjust the amount of salt by yourself and taste while marinating. One white radish contains about 5-6 grams of salt;

   

4. 4 Marinate the radish until water comes out of it and pour out the water;

   

5. 5 Peel one Laiyang pear and keep half of it, and use the other half in the white fungus soup; cut the carrots, garlic, ginger, and pears into cubes;

   

6. 6 Put the chopped ingredients into a mixing cup, add two rice spoons of sugar as shown in the picture,

   

7. 7 A spoonful of sesame paste,

   

8. 8 Two rice spoons of Korean chili sauce;

   

9. 9 Use a hand-held blender to beat into a fine paste;

   

10. 10 Put the water-controlled white radish in a plastic bag, pour the sauce into it,

    

11. 11 Knead the bag with your hands a few times, mix the sauce and radish, tie the bag tightly and put it in the refrigerator, and it can be eaten after one day;