Black Radish Kimchi
Ingredients
- 530g black radish (3 big ones)
- 30g fresh ginger
- 4 garlic cloves
- 1 tsp of dark miso (barley)
- 2 tsp of tamari (soy sauce)
- 1 tsp of chili flakes
- 2 tsp sugar
- 5 tbsp of water
- salt
Preparation
Peel the radishes and sice them thinly Put them in a large bowl, sprinkle with 2 tbsp of salt and let sit for 30mn.
Meanwhile, blend together the ginger (peeled), garlic cloves, miso, tamari, sugar and water. It should make a thick paste
If it's too thick, add a bit more water.Rinse the radish and strain for 30mn.
Then, Coat the slices with the ginger paste you made.
Put the coated slices in clean jars and press them to remove the maximum of air.
Cover with a kitchen towel and let sit at room temperature for 24 hours
The next day, close the jar and put in the fridge
Wait 1-2 weeks or more before eating.
