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Radish Kimchi (Kaktugi)

Have always been a fan for Korean food, no matter kimchi, hot stew pot, BBQ black pork (can't forget the one that I had in Jeju island) or any nice Korean food.

Saw this recipe in a Korean grocery shop and decide to try this recipe.

I have done a double potion for this, the ingredients in the picture below may look a lot to you.

Ingredients
600g
2 stalks spring onion, slice
1.5 tsp salt

Seasoning (Mix together)
1 tsp chopped ginger
2 tsp chopped garlic
2 tsp dried shrimp
2 tsp Anchovy sauce or fish sauce
3 tbsp red chilli powder
1 tsp sugar
3 tsp vinegar

Glutinous rice batter
- 2 tbsp glutinous rice flour, mix with water till thick (and not forming a dough)
- 100ml water

Method
1. Boil 100ml water and stir in glutinous rice flour mixture to form a paste
2. Peel off the radish skin, cut into dices and rub with 1.5 tsp salt. Set aside for 20 mins, drain away access water and pat dry with a cloth.
3. Add radish cubes, spring onion and 4 tbsp flour paste into seasoning. Place the prepared radish in a sterilized jar and keep refrigerated for a few days before serving.







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