Korean radish

Category: Vegetable and fruit dishes
Kitchen: korean
Korean radish

Ingredients

any radish 0.5KG
garlic 2 cloves
ground red pepper 2 tbsp. l.
granulated sugar 2 tbsp. l.
vinegar 9% 3 tbsp. l
salt taste

Cooking method

  • Cut the radish into strips or cubes, as you like, but not very finely.
  • Salt well and leave for an hour or two. During this time, the radish will give juice and slightly change its texture.
  • We rinse. Add 2 tbsp. tablespoons of red pepper. The degree of pungency is adjustable to your taste. It's better to go to the market for pepper, where you can taste and examine it thoroughly. Personally, I prefer Tashkent.
  • Korean radish
  • Add garlic and vinegar, sugar. Mix well. Top up with drinking water. Well, something like this.
  • Korean radish
  • We let stand a little. We try and already "catch up" the taste. That is, add salt, add ginger, sesame seeds, onion feathers, and maybe vinegar and sugar.
  • We pack in a jar or container and put it in the refrigerator to brew.
  • The longer it costs, the more interesting the taste becomes.
  • Korean radish

Note

Don't be intimidated by the large amount of pepper. The pungency and pungency can be adjusted by adding paprika. The main thing is to get pepper pickle.
It turns out something like chimchi.

Bridge
Tuska, I trust you unconditionally, because the recipe is immediately bookmarked Just tell me, 2 tablespoons of pepper: girl-q: Ground? Precisely ground?
Tricia
What a treat!
Thanks for the recipe! I galloped off for a radish.
Chuchundrus
Bridzhik, merci for trust
Yes, this powder is dry. We have paprika, semi-sharp and "light" (aka chili) I share the intricacies of language and concepts.
Well, I'm in the mood and thump, I can pour one light, or paprika.
The main thing is to make such a pepper paste. The photo shows
OlgaGera
Zabrada
There are no bow feathers. So without him. I'll try to do today
Chuchundrus
Tricia, ride carefully. We need you safe and sound
Chuchundrus
Lelka, feathers are so an option. I have your radish leaves.
Tanyulya
Natalya, what a treat. I'll do it.
Now Timkin is milking chickpeas, today still sprouted mung bean did the same in the Korean manner, then I'll bribe the radishes and make them.
Chuchundrus
Tanyulya, did you sprout mung bean yourself?
Tanyulya
Quote: Chuchundrus

Tanyulya, did you sprout mung bean yourself?
Itself, such a pretty, juicy turned out!
We do not sell sprouted plants, I sprout them myself in a thermo-preserver. Just wash it off from green tea, yesterday I picked out the peels with tweezers.
Chuchundrus
well, you are cool !!!
I walk in circles around this action and convince myself that I do not like sprouts 🔗
It can be seen after the lesson in natural history, when it was necessary to sprout the beans and I had it: -X began to smell bad instead of sprouting I decided that I was not able to grow anything
orange
will daikon fit?
Chuchundrus
He's even better
orange
great. just need to attach
Mikhaska
Again, Chuchik, you brought a magical yummy so that I would not have peace at night! How to live! It didn't want to go to the forum today! No, they carried me - the same devils ...
And they brought it! On my own gray head.
Tomorrow, of course, I cannot promise that I will create your delicacy. But, in every way, it will be fulfilled. I swear by my mother!
Eh, Natus! Well, now, I have no culinary calmness with you.
Chuchundrus
forgive me, Mikhasya, you fool you
I didn't know what to do, but from idleness, all sorts of nonsense and come out, I had to spread the radish spirit, shob you out of the bushes
Mikhaska
Hmmm .. Here you are, of course, right one hundred percent! Redkin's spirit, he will smoke someone out of the trench!
Chuchundrus
And then
I can tell a lot about chemical weapons
Mikhaska
Gee-s-s! The Ukrainian chemical protection battalion, (according to Zadornov), was there something nearby? Since you have such extensive information?
Olechka.s
Natalia, an interesting recipe. Bookmark unambiguously! Thank you!
Chuchundrus
Olga, it's very nice that I was able to interest
Come again
Chuchundrus
Quote: Mikhaska
Gee-s-s! Ukrainian chemical protection battalion, (according to Zadornov),
Yyyyyyyyyyy 🔗
Toko we have a Korean battalion 🔗 those have a poor arsenal of onions and garlic. And in our list zamuchissi 🔗
Loksa
Natalia, I studied the recipe for two days,: girl_cleanglasses: I couldn't understand everything, redka Margelanskaya, chisholi? used in a recipe? If Patamusha is Korean Battalion, will it cost too much to travel for her? With such a bow, of course, everyone is afraid to ask, I will ask: delicious? And this is the radish that you tormented for a year?
Thank you for the recipe, I'll try it on occasion !!!!
Tricia
Sorry to get in ...
Quote: Loksa
I ask: delicious?
Oksanchik, Yeah, delicious! (But, as you know, all markers taste and color ...)
It seems to me that the beauty of the salad is that daikon radish, and margelan radish, and radish, and even turnip, and also kohlrabi and rutabaga will go into it. But I always put some part of the radish - it has some special aroma. For me, the main condition is the initial juiciness of the vegetable. And the salad itself can be "finished" to taste right on the spot: my husband loves everything sweet in Chinese (), he can drip a little unagi sauce, and teriyaki, and just soy with sugar ... I love the fermented version, because sometimes I add juice from ready-made kim-chi instead of a part of vinegar. And a drop of sesame oil.

Natashik, I'm sorry that I was the boss here.
Mikhaska
Quote: Loksa
is this the radish that you tormented for a year?
Oksanchik! Is it true, or what, what Chucha Whole year for this radish in its pepper compote withstood ?! This is a feat of patience! On the second day I would have devoured and not choked. Oh, she didn’t even tell me anything about that, you quiet patient!
Loksa
Irinashe hide it
Chuchundrus
Yyyyyyyyyy today without a prlichnoy connection I print with one finger: crazy: I don't get, in short, * OPA
Oksanchik, Nastya answered everything correctly
Mikhas, how can we take you, if not such a real weapon? She kept in the arsenal
Well I spent a whole year over the secret recipe for development
Zoya
Chuchundrus, Natalia, I just made this Margelan radish salad. My pepper is different, very good - both paprika and spicy, very aromatic, and ground and in pieces. I took it from the Uzbeks at the bazaar. Everyone poured. But no matter how much I poured it, the color you don't have yet. So, a weak red color in water. And the taste is not bright, although the radish was very juicy. And then she became kind of tasteless. Did I do something wrong? And another question - when can you start eating? Maybe I'm waiting for the result early?
Here is a photo of what happened.


Korean radish
Korean radish



Chuchundrus
Zoya, not enough pepper I wrote that the most important action begins at the end. We try some water in which the radish floats and add sugar, salt, vinegar. Turning on all our taste buds
The number of additives I will not tell you tastes are different for everyone. You just have to make it tasty for yourself. And you definitely need paprika. It is the rich pepper pickle that will give the flavor.
If you fill it up correctly, you can eat it in the evening. But it also stands in the refrigerator for a long time. I made it sooooo spicy even in shock myself, I can eat a piece and hide it back. Well, now she has such a fermented taste.
Chuchundrus
Quote: Zoy
And then she became kind of tasteless. Did I do something wrong?
Everything is correct. First, we seek to get rid of the bright taste of the radish. And then we ourselves supplement and "draw" the necessary taste.

Korean radish Korean radish
I have a margelan radish here

lira3003
Chuchik! Fsio, you are not my friend! I don't love you anymore! I'm here on oatmeal, but on a diet Masha Schumacher: doctor: planted for 6 months, and she showed everyone my favorite crystal
Damn, all the same, Tashkent pepper is weight!
Defki, everyone who makes entu radish from this chuchi radish, cook pilaf! Kick-ass, how delicious it will be
Chuchundrus
lira3003, What are you doing? I am your closest friend, I adore you so much for your leaves
Well, diet is so useful to a beautiful figure, you will improve your complexion, red will become yours: girl_pardon: solid beauty
lira3003
Natasha, what am I going to do with such beauty? and finally, they say that there should be a lot of a good person
She reminded her son to fry the leaves, he can do that.
Chuchundrus
Quote: lira3003
What will I do with such beauty?
Save the world
Zoya
Quote: Chuchundrus
Everything is correct. First, we seek to get rid of the bright taste of the radish. And then we ourselves supplement and "draw" the necessary taste.
Natalia, Thank you so much! I understood everything. Apparently, I put in a little pepper. I will also add. You have such a beautiful jar. I want one too.
Thank you very much for the recipe.

I don't try it yet, as my throat hurts. So, until I recover, the radish will ripen.

Chuchundrus
Zoya, I hope that everything will work out and you will not experience disappointment
Good luck to you

we are not afraid and not greedy - this is our motto we create and achieve success!

lira3003
I haven’t even eaten, and where is AlenKa hanging out? Or rushed for a radish? Then he will say that they ate again without her
Chuchundrus
Quote: lira3003
and where is AlenKa running?
: pard: I don’t know sho and think probably decided to raise agriculture and give out an unprecedented harvest from my summer cottage, but we can vyasna ...
Mikhaska
Chuchik! Here, you are a real druh! Immediately smelled, sho u Vinokurskaya spring is rushing! Well, a lot of greetings to you, respectively.
Chuchundrus
Mikhasa,: girl_cleanglasses: I'm a psychologist
Mikhaska
Quote: Chuchundrus
I am a psychologist
Indeed, misfortune!
dopleta
Oh, Chuchik, and I rushed to you on a fascinating smell from afar! And I have a current black radish in the refrigerator right now ... Not that calico, probably? Overkillness, no? Although, I love this business, for me - the more vigorous, the tastier! How I love your recipes !!!
Chuchundrus
Lorichek: a-kiss: how glad I am to you
I can experiment with black one. It turns out pretty well.
Thanks: girl_curtsey: my dear for taking the time to drop by
I see it
dopleta
Forgive me that I rarely do this - it's not out of unwillingness, but out of exhaustion and oversight. And I have a desire! That is why I dream about your separate topic! It would be all in one place - I would never miss it!
Chuchundrus
Lorichek don't even bother. I know how much business and responsibilities you have now.
I'm just sincerely happy when I see such a nice lady: secret: in every way
dopleta
Later I will kiss karma just a little.
NataliaVoronezh
Quote: dopleta
That is why I dream about your separate topic! It would be all in one place - I would never miss it!
So I’m talking about that, and she’s upirazza Natasha, damn it, why didn’t I see it before, I just put the Margelan one into the salad. Okay, let's do it later.
Chuchundrus
Quote: dopleta
Later I will kiss exactly karma

And I you
Chuchundrus
NataliaVoronezhNatulya, as the great Karlson says - "calm, only calm" you will have time
Vinokurova
Quote: lira3003

I haven’t even eaten, and where is AlenKa hanging out? Or rushed for a radish? Then he will say that they ate again without her
Tuta ... I ran to the boutiques ... I didn't buy a radish ... but I stocked everything else ...

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers