Korean radish wraps with kimchi.
Fermentation & Pickling⏱ 30min👥 10 servings
Ingredients
- 1.5 kg of Korean radish (equivalent to 2 pieces).
- 3 kg of water.
- A moderate amount of ginger.
- 3 cloves of garlic.
- 2 tablespoons of horseradish.
- 1 tablespoon of rice.
- 5 tablespoons of coarse salt.
- 2 tablespoons of sugar.
- 1 cup peeled Korean radish (for seasoning).
- 1 cup of vinegar.
- A small amount of green chili peppers / red chili peppers.
Instructions
1
Wash the Korean radish thoroughly with its skin on, then slice it as thinly as possible using a slicer.
2
Layer sliced Korean radish in a container, and add green chili peppers and red chili peppers together.
3
In a blender, combine water, ginger, garlic, horseradish, rice, coarse salt, sugar, 1 cup of Korean radish (daikon), and vinegar. Blend until smooth.
4
Pour the prepared seasoned broth into a container filled with Korean radish.
5
Consume after allowing it to age at room temperature for 3 to 5 days.
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