Kaktugi Kimchi
by sackv

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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