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Recipe: Summer Radish Kimchee
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Newspaper Article
Recipe: Summer Radish Kimchee
2014
Overview
Rinse the radishes well under running water. Squeeze, squeeze, squeeze the greens with all your might, getting out all of the moisture possible. Return the radishes to the bowl and, using your hands, massage in the garlic and gochujang evenly. Press down firmly on the radishes to make them compact. Place a layer of plastic wrap directly, but loosely, on top of the pickle, leaving room for air to come in along the sides. Replace the drop lid or plate and weight.
Publisher
Bay Area News Group
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