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Kaktugi Kimchi
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Classic kimchi is made with cabbage, but that's just the tip of the iceberg. This kaktugi mixture of spiced radishes and scallions makes an outstanding side dish for a Korean spread.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 pound Korean radish, peeled, cut into 1-inch cubes
3 scallions or Chinese chives, cut into 2-inch lengths
1 head garlic, peeled and chopped
1 piece (1 inch size) fresh ginger, chopped
3 tablespoons hot red chili powder, to taste
1 tablespoon finely chopped salted tiny shrimps
1/2 teaspoon salt
1 teaspoon sugar
directions
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.
added by
internationalrecipes
nutrition data
16 calories, 0 grams fat, 3 grams carbohydrates, 1 grams protein per 1 ounce. This recipe is low in sodium. This recipe is low in fat.
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