Recipe for Pickled Radish - (Kaktugi Kimchi)

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Yield:

Ingredients:

Amount	Ingredient
1 lb	Korean radish peeled, and
	cut into 1" cubes
3 x	scallions or equivalent in Chinese chives cut into 2" lengths
1 x	garlic head - (abt 12 cloves) peeled and chopped
1 x	piece fresh ginger - (1" long) chopped
3 tbl	hot red chili powder - (or 4 tbspns) to taste
1 tbl	finely-chopped salted tiny shrimps
1/2 tsp	salt

Instructions:

Instructions: Mix everything together and store in a glass or pottery container with a tight cover. Allow to ferment for 24 hours, then refrigerate.

It is ready to eat immediately but it may be stored in the refrigerator for several months. Serve with any kind of Korean food as a side dish.

This recipe yields 1 quart.

Yield: 1 quart

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... Pickled Radish (Kkak Du Ki) :: Pickled Radish Greens ...