Place cubed daikon in a bowl. Add kosher salt and toss to coat. Pour water carefully down the side of the bowl just to the level of the radishes; take care not to rinse all of the salt off. Cover with plastic wrap and set in a cool place for 12 to 24 hours.
Drain the radishes and rinse thoroughly. Add Korean red pepper paste, ginger, Korean red pepper powder, fish sauce, sugar, and garlic. Mix thoroughly. Cover the container with plastic wrap or a lid and put it in a cold place. Allow to ferment for 4 to 6 weeks.
Cut the pieces of radish root in half lengthwise and slice into thin crescents. Chop the mushrooms and some radish kimchi greens.
Heat the old over medium high heat. When hot, add the mushrooms and saute for 1-2 minutes. Add the radish root and greens and saute for another minute.
Reduce the heat to medium. Add the egg and cheese (if using) and season with pepper. Scramble until cooked through.
Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
Place the radish in a medium bowl and mix with the red pepper powder.
Add the sugar, salt, green onion and garlic, stir to combine.
Sprinkle the radish mixture with the vinegar and mix well.
Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
Refrigerate until ready to serve.
Cut the Korean radish into matchsticks. Sprinkle salt all over the radish (about 2 tablespoons) and mix well. Set aside for about 30 minutes.
Drain off the excess water that collects after the pickling process. Add the above ingredients (chopped green onions, red pepper flakes, fish sauce, sugar, sesame oil, minced garlic, sesame seeds) and mix everything well.
).
Place half the radish, turnips, parsnip pieces, and garlic
eeds until well mixed. Add radish and green onions and mix
large bowl; add jujube, radish, chestnuts, pear, carrots, red chile
s well. Place cucumbers, chives, radish, and sesame seeds in an
he bag.
Let the kimchi ferment in a cool place
ome scallions, carrot, celery and kimchi in a rectangle in the
n a bowl. Add sliced radish.
Place ribs in a
Cut beef and radish into chunks.
Make a marinade with the other ingredients and divide it evenly into two Ziploc bags.
Put the beef in one and the radish in the other and marinade for at least an hour.
Add the water (hot) and the contents of the beef bag to the water in the slow cooker.
1 hour later add the contents of the other bag.
Slow cook for 3-4 hours and it's done.
rizzle of the sauce, some kimchi and more cheese between the
inutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to
i's classic kim chi recipe calls for two Chinese cabbages
br>Combine 1 cup water, radish, green onions, garlic, ginger, sugar
After peeling the radish, discard any remaining roots. Using
ow pickled you like your kimchi to taste. Refrigerate after opening
ater. Add 1/2 cup kimchi juice for the blade to
mall bowl combine Bacon slices, Korean Chile Seasoning, and Chipotle Seasoning