Recipe: Delicious Easy Daikon Radish Kimchi

Easy Daikon Radish Kimchi. Check Out Daikon Radish on eBay. Fill Your Cart With Color today! Rinse well and pat it dry.

Great recipe for Easy Daikon Radish Kimchi Stock. Since I was making kimchi stock, I thought I may as well make daikon radish kimchi, too! This is easier than normal kimchi stock because it's done in the food processor. You can have Easy Daikon Radish Kimchi using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Easy Daikon Radish Kimchi

1. Prepare 1 of Daikon radish.
2. Prepare 15 grams of Salt.
3. You need 1 tbsp of Sugar.
4. It's 1 of please refer to the recipe Kakuteki no Moto (kimchi stock).
5. You need of Ingredients for soaking.
6. You need 1/2 of Japanese leek.
7. You need 1/5 of of a bunch Chinese chives.

If it isn't spicy enough, add chilli powder. If it needs more salt, add more. This Kimchi recipe made with daikon radishes and apples is an easy kid-friendly fermented food delight. Kids will love the crunchy, not too salty, not too spicy, satisfying taste.

Easy Daikon Radish Kimchi instructions

1. Peel the daikon radish..
   
2. Cut the daikon radish into bite-sized cubes (about 1-1.5 cm equal-sided cubes). The end bits should also be cut..
   
3. Put the cut daikon in a bag with the salt and sugar, and shake to mix. Press out the air and let sit for 1 day..
   
4. When a day has passed, drain the daikon..
5. Next, mix the daikon with the kakuteki no moto, leeks, and chives to finish..
6. Add these when soaking. Cut the leek into thin, diagonal slices. Cut the chives into 1-cm slices..
7. For Kakuteki no moto (kimchi stock) see. https://cookpad.com/us/recipes/159018-easy-daikon-radish-kimchi-stock.

And most importantly, full of probiotics to help promote a healthy gut. This is such a great way to get those gut-health probiotics into your kids at a young age. Rinse well and pat it dry. One key factor in making great radish kimchi is to make sure you get as much water out of the daikon as possible. This is achieved by coating the cubed daikon in a salt/sugar mixture for an hour, which through the process of osmosis will draw the water out of the daikon.