Korean radish kim chi, Kag Tu Gi

Kimchi  is the most popular traditional side dish in Korea.

It is preserved and fermented vegetable.

There are many hundreds of different kind of kimchi.

 Kag Tu Gi is one of them.

It's made from Asian radish.

Kag Tuk means the cube cut shape,

so we call this 'Kag Tu Gi'.

Koreans have kimchi and a lot of side dishes and steamed rice at each meal.

Kag Tu gi also goes well with meat soups.

It complements the meat soups rich taste.

So...let's make it~~

 

Ingredients

2 Asian radishes
1g sweetner
1 Tbsp sea salt
 5~7 springonions
1/2 onion
3~5 cloves garlic
small piece ginger
1 Tbsp rice flour
1/3 cup water
 5 Tbsp chilli powder
1 and 1/2 Tbsp shrimp paste
1 Tbsp sugar
and more sea salt for taste.

Wash all the vegetables in running water a few times.

Scrape the dirty skin off the radish.

Cut the radish into 1.5~2 cm cubes

Put 1g of sweetner and 1 Tbsp of sea salt into radish bowl,

 mix well ....leave to stand for 30 min.

Remove excess water from the radish.

Chop all springonions 3~5cm, slice the onion,

crush the garlic and ginger.

Mix the rice flour and water, cook in microwave

until it becomes thick like porridge.

Put all ingredients into a big bowl,

add more sea salt for tast and mix well.....

It needs to be a little salty to preserve and to ferment.

 Keep in an air tight container in the fridge.

 It doesn't have a use-by-date,

so it depends if you prefer sour or fresh.