Kkakdugi (Kockázott Retek Kimchi)
A kockázott retek kimchi, más néven kkakdugi, egy hagyományos koreai étel, amely fűszeres és friss retekből készül. A kimchi minden falatja gazdag ízű és tele van probiotikumokkal, amelyek jótékony hatással vannak az emésztésre. A kkakdugi egyedülálló, mert a retek apró kockákra van vágva, amelyeket koreai piros borspasztával és különböző fűszerekkel érlelnek. Ez az étel nemcsak finom, hanem segít megőrizni az egészséges bélflórát és elengedhetetlen része a koreai konyhának.
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Elkészítési Lépések
1
Peel the daikon radish and cut it into small cubes, approximately 2cm in size.
Ensure the cubes are of similar size for even fermentation.
2
Sprinkle the cut daikon cubes with coarse sea salt and let them sit for about 1-2 hours to release excess water.
Toss the daikon cubes occasionally to ensure the salt is evenly distributed.
3
Rinse the salted daikon cubes thoroughly under cold water to remove the excess salt, then drain well.
Make sure to drain the daikon cubes well to avoid them being too salty.
4
Grate the ginger and garlic, and mix with Korean red pepper flakes (gochugaru), fish sauce, and sugar to form a thick paste.
For more heat, you can add more gochugaru to the paste.
5
Chop the green onions into small pieces and add them to the paste.
The green onions add flavor and texture to the kimchi, so chop them finely.
6
Mix the daikon cubes with the ginger-garlic paste, ensuring that all pieces are well coated.
You can wear gloves to avoid the paste staining your hands or causing irritation.
7
Pack the mixture tightly into a clean jar, pressing it down to remove air bubbles.
Leave some space at the top of the jar to allow for expansion during fermentation.
8
Cover the jar loosely and let the kimchi ferment at room temperature for 2-3 days.
The longer it ferments, the more flavorful and sour the kimchi will become.
9
Once the kimchi has fermented, store it in the refrigerator to slow down the fermentation process.
The kimchi will continue to ferment in the fridge, but at a much slower pace.
