Radish Kimchi

Radish Kimchi

 

 

 

 

Kimchi is one of the healthiest foods around. You may have heard that Korean Kimchi is a defence against bird flu. Kimchi has a tradition dating back thousands of years.  According to this tradition, vegetables are pickled and combined in a multitude of ways to suit many tastes.  It keeps for weeks in the refrigerator and still tastes fresh.  The garlic and vinegar are natural preservatives that keep the raw vegetables tasting great. The vegetables are cut into pieces that you can easily nibble on, Kimchi is not only a health food, it's a convenience food.  Kimchi is a mixture of various vegatables and other foods including Chinese cabbage, radish, chilli, garlic, ginger , scallion, cucumber, leek fish juice and various seafoods.  On their own, these foods may be nutitious, put together and fermented, they become even more beneficial.

 


Ingredients
1 daikon radish, medium size, 1 teaspoon salt, 1/2 tablespoon sugar, 1/4 cup red pepper powder, 2 cloves garlic crushed, 1 teaspoon ginger finely crushed, 3 tablespoon fishe sauce, 3 radish leaves, 4 spring onions.


Method
cut washed radish into small cubes and sprinkle with salt and sugar. Mix gently a nd allow to sit a few hours in a bowl.  Move radishes to a strainer an drain, reserving the juic.  Mix drained radishes gently with a pinch of red pepper for colour.  Add remaining red seasoning paste.  Store in a firmly sealed container in the refrigerator.