Korean Kimchi. Kimchi is a traditional Korean dish made of seasoned vegetables and salt. Koreans eat it at nearly every meal. It can be fresh, like a salad, or it can be fermented.

Radish kimchi is a kimchi made out of radish and its Korean name is Kkakdugi (깍두기). The name originates from kkakduk sseolgi (깍둑설기) in Korean. It describes the motion of cutting food in cubes. You can cook Korean Kimchi using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Korean Kimchi

Prepare 2 inch of ginger.
You need 6 cloves of garlic.
It's 1/4 cup of fish sauce.
You need 1/4 cup of Korean chilli flakes.
You need 2 of carrots.
It's 1/3 cup of green onions.
You need 1 of daikon radish.
Prepare 1 of napa cabbage.

Although many people get a chill through their spine at the very mention of the Although the popularity of kimchi is still rising in the West, it is an ancient dish, dating about two. Kimchi, also spelled gimchi or kimchee, refers to a traditional Korean fermented dish made of seasoned vegetables. The most common Korean banchan, Koreans eat kimchi eaten with rice along with other banchan dishes. Easy Kimchi or Mak Kimchi (막김치).

Korean Kimchi step by step

So cut the cabbage in two and cut the half in half.
Cut it into a few parts and put it into a large bowl and over season that cabbage with salt, make sure every one of the cabbage gets that salt,put it aside for 1 hour.
I used only half a daikon radish, cut it julienne.
Do the same for the carrots and chop some spring onions as well.
After your cabbage is marinated in that salt there will actually be allot of water and the cabbage will shrink, rinse well if not it’ll be quite salty put in the rest of your vegetables with your cabbage (carrots, radish, green onion).
Blend the garlic and ginger with the fish sauce and add the Korean chilli powder or flakes into the paste use less if you can’t take spicy or more if you love the kick.
Mix well until you reach a paste.
Put the paste into the vegetable and mix well, please use gloves if you can it can irritate sensitive hands so use gloves if you can, after mixing transfer it into a glass jar or container and store it in room temperature for 4-6 days depending on your taste DO NOT AIR TIGHT SEAL IT MAKE SURE THERES AIR, after it reaches to the liking of your taste store it in your fridge for up to 3 months.
And there you go KIMCHI.

Easy Kimchi made with cabbages and radishes. Korean Mak Kimchi is an everyday kimchi that is simple to make but delicious with a zing. Korean Kimchi Everything you need to know with Kimchi Pictures. In its simplest form, Korean Kimchi is fermented cabbage (Chinese cabbage) with red pepper powder. Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish.