Korean cube spicy radish kimchi (recipe) Radish kimchi is another kimchi dish as famous as spicy cabbage. Cutting the radish into large pieces will reduce the damage to vitamins. Served with radish leaves, it tastes refreshing and delicious. The radish is first colored with chili powder, and then mixed lightly with the sauce. If you mix it too hard, the soup will become sticky. Ingredients: 3 kilograms of radish Ingredients: 2/3 cup of chili noodles, 2/3 cup of noodle fish liquid, 1.3 tablespoons of minced garlic, 1.3 tablespoons of minced ginger, 2/3 cup of fresh shrimp paste, 3 tablespoons of sugar, 2/3 tablespoons of chives 3 cups. 1. Processed radishes: Choose small and hard radishes with fresh tassels, and remove the dry leaves and roots. Cut off the radish leaves, rinse in running water and cut into 2-3cm cubes. Wash the radish tassels with water and cut into 2-3 cm lengths, and drain the water. 2. Stir: Put the radish in a large container and then add some chili powder and stir it a few times for color. Soak the remaining chili noodles in the noodle fish liquid for 1 hour, then put it into the radish, stir in the minced garlic and ginger, and finally add the fresh shrimp paste, 2 cm long chives, white sugar, and radish tassels and mix gently. . 3. Fermentation: Leave it in a well-ventilated room temperature for 1-2 days, then put it in the refrigerator. Let it cool before eating. Another method: Seasoning materials: white noodles 1 cup chili powder 1 cup shrimp paste (or small fish sauce) 1 spoon garlic paste 1 spoon ginger paste half spoon sugar half spoon salt a little 1. Use a knife to scrape off the residue and soil of white radish , then chop it into four large pieces with a knife, and then cut it into 2~3 cm long pieces suitable for eating. 2. Cut the shallots into 3~4 cm lengths. Cut the onions vertically into long strips according to the grain. 3. Stir the white flour with cold water first, then slowly pour it into the boiled hot water and stir continuously until it becomes a paste. (If you don’t stir, the pot will be sticky.) 4. Then start making kimchi condiments: After the white batter has cooled, pour in the prepared chili powder and stir into a red paste. Then pour in shrimp paste or small fish paste, and then pour in the prepared garlic paste, shallots, ginger paste, and onions. 5. Finally, add the radish cubes into the prepared condiments, stir thoroughly with your hands until the radish and condiments are completely integrated, then add a little sugar and salt. If the radish tastes spicy and astringent in summer, you can add a little sugar directly to the condiment. Put the mixed radish kimchi into a container (preferably a ceramic, glass or stainless steel container), and press firmly when placing it. Then place it in a cool place without sunlight and store it in the refrigerator after 24 hours. It will be ready to eat in about a week. If you prefer sour food, you can let it ferment faster by extending the time at room temperature before putting it in the refrigerator. There is no need to soak the radish in coarse salt, as it will taste crispy and contain more water. This kind of radish kimchi is a type of kimchi that is popular among Korean men, women and children. It is relatively not spicy.