Talk:

Recipe requests

“Salted radish”

  • 1 post
  • started 3 years ago by unchienne
  1. My mother use to put whole or quartered Korean radish in a plastic container with salt and water and let it ferment. She'd skim the scum off the top every now and then, but after a while, she'd fish one out and serve it sliced, similar to the way you serve cold cucumber soup...sans fish sauce.

    Now I know what you're thinking: why not ask your mother for the recipe?

    She made it ages ago, and had to get the recipe from a co-worker of hers. She doesn't remember the quantities of salt, if there were other ingredients, or how long to ferment. :(

    I've since seen these offered as kimchi in some Asian stores...usually floating in water flavored by the juices of the radish and a tablespoon of gochu powder that tints the juice (very slightly) red. Still, it's a four hour drive to that Asian market, and I'd much rather be able to make it at home.


RSS feed for this topic

Advertisement

Reply

You must log in to post.

No tags yet.