Radish Kimchi
Classic Korean banchan typically served with every meal.
Ingredients
- 120 ml (½ cup) water
- 45 g (3 Tablespoons) sea salt, fine
- 45 ml (3 Tablespoons) plum sauce
- 2 kg (5 pounds) radishes, ends trimmed and quartered
- 175 g (6 ounces) fresh chives, cut into 6 cm segments
- 60 ml (¼ cup) fish sauce
- 155 g (1 medium) white onion, peeled and cut in half
- 3 (3 ) red chilies
- 6 medium (6 medium) garlic cloves, peeled
- 4 g (1 piece) fresh ginger root, peeled
- 40 g (2 Tablespoons) salted shrimp sauce
- 40 g (2 Tablespoons) white rice, steamed, cooled
- 25 g (4 Tablespoons) red pepper powder
Directions
- Combine the water, fine sea salt and plum sauce in a small bowl and stir to incorporate. Set aside.
- Place the cleaned and trimmed radish into a large bowl with the cut chives. Pour the water,salt and plum mixture over the radish and chives and toss to incorporate. Set aside.
- Place the fish sauce, onion, red chilies, garlic, ginger, shrimp sauce and cooled cooked riceinto the Vitamix® container in the order listed and secure the lid.
- Select Variable 1. Start the machine and slowly increase to its highest possible speed.
- Blend for 45 seconds until a fine paste has formed.
- Remove the container from the blending base and lid and stir in the red pepper powder to incorporate.
- Once the red pepper powder has been incorporated, pour the mixture over the radish and chive mixture in the large bowl.
- Toss to incorporate evenly. Once incorporated, cover with plastic wrap and refrigerate overnight.
Ingredients
- 120 ml (½ cup) water
- 45 g (3 Tablespoons) sea salt, fine
- 45 ml (3 Tablespoons) plum sauce
- 2 kg (5 pounds) radishes, ends trimmed and quartered
- 175 g (6 ounces) fresh chives, cut into 6 cm segments
- 60 ml (¼ cup) fish sauce
- 155 g (1 medium) white onion, peeled and cut in half
- 3 (3 ) red chilies
- 6 medium (6 medium) garlic cloves, peeled
- 4 g (1 piece) fresh ginger root, peeled
- 40 g (2 Tablespoons) salted shrimp sauce
- 40 g (2 Tablespoons) white rice, steamed, cooled
- 25 g (4 Tablespoons) red pepper powder
Directions
- Combine the water, fine sea salt and plum sauce in a small bowl and stir to incorporate. Set aside.
- Place the cleaned and trimmed radish into a large bowl with the cut chives. Pour the water, salt and plum mixture over the radish and chives and toss to incorporate. Set aside.
- Place the fish sauce, onion, red chilies, garlic, ginger, shrimp sauce and cooled cooked rice into the Vitamix® container in the order listed and secure the lid. Select Variable 1. Start the machine and slowly increase to its highest possible speed. Blend for 45 seconds until a fine paste has formed. Remove the container from the blending base and lid and stir in the red pepper powder to incorporate.
- Once the red pepper powder has been incorporated, pour the mixture over the radish and chive mixture in the large bowl. Toss to incorporate evenly. Once incorporated, cover with plastic wrap and refrigerate overnight.
Ingredients
- 120 ml (½ cup) water
- 45 g (3 Tablespoons) sea salt, fine
- 45 ml (3 Tablespoons) plum sauce
- 2 kg (5 pounds) radishes, ends trimmed and quartered
- 175 g (6 ounces) fresh chives, cut into 6 cm segments
- 60 ml (¼ cup) fish sauce
- 155 g (1 medium) white onion, peeled and cut in half
- 3 (3 ) red chilies
- 6 medium (6 medium) garlic cloves, peeled
- 4 g (1 piece) fresh ginger root, peeled
- 40 g (2 Tablespoons) salted shrimp sauce
- 40 g (2 Tablespoons) white rice, steamed, cooled
- 25 g (4 Tablespoons) red pepper powder
Directions
- Combine the water, fine sea salt and plum sauce in a small bowl and stir to incorporate. Set aside.
- Place the cleaned and trimmed radish into a large bowl with the cut chives. Pour the water, salt and plum mixture over the radish and chives and toss to incorporate. Set aside.
- Place the fish sauce, onion, red chilies, garlic, ginger, shrimp sauce and cooled cooked rice into the Vitamix® container in the order listed and secure the lid. Select Variable 1. Start the machine and slowly increase to its highest possible speed. Blend for 45 seconds until a fine paste has formed. Remove the container from the blending base and lid and stir in the red pepper powder to incorporate.
- Once the red pepper powder has been incorporated, pour the mixture over the radish and chive mixture in the large bowl. Toss to incorporate evenly. Once incorporated, cover with plastic wrap and refrigerate overnight.
