Vegan Daikon Radish Kimchi (Gakdugi)
Posted by Ariel | Filed under Korean, Summer, VEGETARIAN/ VEGAN, Winter, appetizers, condiment / seasoning, daikon /radish
Daikon Radish Kimchi (Ggakdugi)
Kimchi (also spelled kimchee) is a traditional Korean vegetable pickles. Daikon kimchi is one of the popular variety and one of my favorite kimchi.
I like to eat kimchi in summer time when I do not have appetite.
Usually we add shrimp paste or fish sauce to make kimchi, but this time I use asian pear instead.
Ingredients (served 4)
- 2 large daikons (radish)
- 2 tablespoon salt
- 1 tablespoon sugar
- 4 tablespoon chili pepper powder
- 2 tablespoon garlic, grated
- 1 tea spoon ginger,grated
- 1/2 asian pear, grated
- 2 scallion minced
recipe
- cut the daikon into 1-inch chunks and rinse thoroughly.
- In a big bowl, salt and sugar over the daikon. Leave them about 2 hours at room temperature. Then drain.
- In the bowl (#2), add chili pepper powder and Mix thoroughly with daikon. Add garlic, ginger, asian pear, and salt to taste adjustments.
- Add scallion and Mix thoroughly.
- Then place the daikon kimchi (gakdugi) into a container, leaving some space off the top of the container so as to hold the juice when the kimchi starts fermenting. Usually it takes half day in summer, 1-5 days in winter season
*After kimchi starts fermenting, please place them in refrigerator.
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Tags: daikon /radish, gakdugi, kimchee, kimchi, vegan kimchi
