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home > recipes > appetizers > kaktugi kimchi
from Germany 1 pound Korean radish, peeled, cut into 1-inch cubes 3 scallions or the equivalent in chinese chives, cut into 2-inch lengths 1 head of garlic (about 12 cloves), peeled and chopped 1 inch of fresh ginger, chopped 3 or 4 tablespoons hot red chili powder, to taste 1 tablespoon fine-chopped salted tiny shrimps 1/2 teaspoon salt 1 teaspoon sugar Mix everything together and store in a glass or pottery container with a tight cover. Allow to ferment for 24 hours, then refrigerate. It is ready to eat immediately but it may be stored in the refrigerator for several months. Serve with any kind of Korean food as a side dish.

Kaktugi Kimchi


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keyword: kaktugi
keyword: kimchi
ethnicity: korean
recipes for appetizers
recipes by sackv
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(posted July 2, 2004)

from
Germany

1 pound Korean
radish, peeled, cut into 1-inch cubes
3 scallions or the equivalent in
chinese chives, cut into 2-inch lengths
1 head of
garlic (about 12 cloves), peeled and chopped
1 inch of fresh ginger, chopped
3 or 4 tablespoons
hot red chili powder, to taste
1 tablespoon fine-chopped salted tiny shrimps
1/2 teaspoon
salt 1 teaspoon sugar

Mix everything together and store in a glass or pottery container with a tight cover. Allow to ferment for 24 hours, then refrigerate. It is ready to eat immediately but it may be stored in the refrigerator for several months. Serve with any kind of Korean food as a side dish.



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