Buchu/Korean Radish Kimchi

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    • #71408

      Made this good kimchi with 2 lbs buchu (garlic chives). a small korean radish diced small, some diced red onion, and a large finely chopped korean pear. This is for an elderly friend who loves kimchi but cannot chew larger pieces of food due to medical issues… it tastes awesome already. Ate some fresh last night with rice and fermenting the rest of it for a couple of days. YUM… It made a gallon glass jar…

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    • #71426
      EvilGrin
      Participant

      I cut mine in strips or half moons. This batch has both but its not all radish. I did add some Korean pear puree to the ferment. It took off like mad. Fermented sour in 3 days and all sweetness from the pear was gone after a week in the fridge.

    • #71430

      Yours looks great. I normally cut mine in 1″ cubes.. like I say this is for a person who cant chew lol. I just checked mine after 2 days and it’s fermenting good. But like you – I’m going for 3 days. it’ll be perfect then. Doesn’t the pear get it going well? I always use it for that reason in whatever kimchi I’m making. And like you say the sweetness does let up in just a short time. But still gives a nice mellow taste to the radish or whatever. I used fish sauce in this batch but thinking about using salted shrimp next time :)

    • #71436
      EvilGrin
      Participant

      I was very impressed with how well it worked in the ferment. Even fresh it was delicious. I use just a tiny bit of fish sauce in all my ferments. Not even close to the amount Maangchi uses.

      Costco sells “apple pears” cheaper than i can find them anywhere. They come from Kingsburg Orchard. http://www.kingsburgorchards.com/applepears

      I added a small amount of the puree to my last Taiwanese cabbage kimchi too. It worked great also. The lacto bacteria chomps through the sugar like mad.

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