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Radish Kimchi
Radish Kimchi

Before you jump to Radish Kimchi recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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You can get results without removing foods from your diet or make huge changes right away. If you wish to commit to a wholesale change, that is OK but the main thing at first is to try to make sure that you are making more healthy eating choices. Soon enough, you will discover that you actually prefer to eat healthy foods after you have eaten that way for a while. As you continue your habit of eating healthier foods, you will discover that you will not wish to eat the old diet.

Obviously, it’s not difficult to start integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to radish kimchi recipe. To make radish kimchi you need 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to prepare Radish Kimchi:
  1. Get Korean radish (sub turnip)
  2. Provide Tbl. Salt
  3. Prepare green onion (scallion)
  4. Use Sauce
  5. You need Gochujung
  6. You need medium hot red pepper powder (optional)
  7. Use garlic
  8. Provide Tbl. Sugar
  9. Take Tbl. Fish Sauce
Instructions to make Radish Kimchi:
  1. This is how big my radish is
  2. Peel your radish, I just use a peeler
  3. Now this kimchi is usually cut into Julian, or match sticks. But It also can be in half disks, that's how I like it. And I use my food processor, if you do, cut it into pieces that fit into your feed tube
  4. The half disks look like this
  5. And should be about 1/8 inch thick
  6. Now add the salt to the reddish, and mix well. Let sit for about 15 minutes
  7. Rinse your radish good, 4 or 5 times to get rid of the salt.
  8. Clean and chop your scallion, add to radish
  9. Mix the sauce ingredients in a bowl
  10. Add sauce to radish
  11. Mix the sauce in, make sure it's all completely mixed
  12. I put it in a container. If you like it to sour first, leave the container on a counter for a day up to 3. Place in Refrigerator. Maybe eaten right off, or after it ferments.

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