Radish on the water or "Chimchi flour"

Category: Cold meals and snacks
Kitchen: korean
Radish on water or Flour chimchi

Ingredients

Radish 1 PC
Carrot 1 PC
Onion 1 head
Garlic 1-2 teeth
Ground red pepper, ground cilantro, salt optional
Green onions a couple of feathers

Cooking method

  • Radish on water or Flour chimchi
  • Here's a simple Korean radish chimchi recipe. This is how my grandmother cooked it, then my mother, and now me. I wanted to add a recipe to Chuchin, but she sent me ... she said for the snowdrops ...
  • Prepares quickly, eats too. Get ready for a specific ARAMAT!
  • Peel, rinse and chop radishes, carrots, onions. I cut the radish into 1 * 1 * 2 cm cubes, I write about it, I didn't measure it ..
  • My carrots are thin, thin, so I just cut them into circles. I cut onions into rings, garlic can be done as you like. I have a can of 1800 ml. I throw the prepared vegetables into it, pour red pepper, ground cilantro here. DO NOT SALT. Now I take a liter jar or a mug, pour cold water, pour 1 tbsp. l. salt with a slide and mix well. I pour this brine into a jar of vegetables, and that's it! Vinegar is not needed, this snack will sour perfectly itself.
  • The work is done! I close the can with a lid, I have a threaded can, so I screwed the tin lid a little. So that, therefore, not a drop of Aramat is lost ...Radish on water or Flour chimchi
  • We leave the jar in a warm kitchen for a day, now we take a sample, if it is fermented, then you can take it to the balcony. If not, let's leave it for a few more hours. My son eats in a day, but he says you can still hold it. An unnecessary aroma may appear in the refrigerator ...
  • Not everyone likes the smell of radish, it should be served on the table when everyone sits down so that they do not listen to its aroma, but immediately work with forks, or with spoons directly with brine, it tastes better.

The dish is designed for

If you like it, it will seem a little ...

Time for preparing:

10 minutes

Cooking program:

Handles

Note

You need a lot of pepper, if you don't like spicy, add ground red sweet, but spicy is needed for taste, be sure!
Bon Appetit everyone!

Chuchundrus
I'm first
🔗 lucky i sent you
Now I'll go read the recipe
lira3003
I sat for you, scribbled.
Vinokurova
And I am mulberry ..
Rituel, so you can not stir the vegetables? so leave and mustache in layers?
lira3003
Read and cook! And I will sit and envy you and my son
Actually, I ran out of pepper, poured out the rest. They will bring it tomorrow. Therefore, my chimchi turned out to be light, but I will fix it
Chuchundrus
Ritusechka Milen Kisses
I love these recipes for Schaub from grandmothers, they are the most awesome
I’m already at a low start, if I gather strength, then I’ll do it in a hour. But tomorrow is awesome
lira3003
Quote: Vinokurova
do not stir vegetables
There is no need to mix anything, why do we need extra body movements?
Quote: Chuchundrus
if I gather strength, then I'll do it in a hour.
better now, tomorrow you will try it already, if it seems not fermented, you will leave it until morning
Tricia
lira3003, Ritochka! Thanks for the family recipe!
Now we are milking our vigorous chimcha and will conjure with radish according to this recipe!
And I'll ferment as much as I love. But I will try at all stages, I will bring a report
lira3003
Well, if anything, I'm now sprouting mung bean ... What do you think, Ano you want? Or nope in the sense of exhibiting or not bothering
lira3003
Tricia, Anastasia, thanks for stopping by! If you like direct thermonuclear, ferment in the kitchen of day 2. Not less
Bridge
Quote: lira3003
Do you think Ano is good for you
Nada! Ad intended! I finally don't know what to do with mash.
lira3003
Bridge, Natasha I will definitely show you how it will sprout
Tricia
Quote: lira3003
Tricia, Anastasia, thanks for stopping by! If you like direct thermonuclear, ferment in the kitchen of day 2. Not less
I understood everything, I'll leave it for 2 days.
Ritochka, we need a recipe with a wave, very, very. And your germination method too!
Bridge
lira3003,
Chuchundrus
lira3003, of course we should. Who will tell us the correct grandmother's recipe ??
And finally, let's inject it in full
Thanks to your leaves, I'm super duper cool now
lira3003
Bridge,
Quote: Chuchundrus
thanks to your leaves super duper cool now
Yes, the leaves are delicious! My son does not eat anything at all except them while they are available
Loksa
Hello again! I really came to the spirit of redka?
Vinokurova
Quote: Loksa

Hello again! I really came to the spirit of redka?
Yes kanesh ... why wait for spring in the bushes?
Loksa
What a good recipe, though !!! No body movements, sAPSM! Big Pasibka! so any radish is suitable or only green ?!
Alenka-Vesna is not coming soon, it is necessary to reinforce the dukhman!
Nikitosik
lira3003, Well, you are right in my heart ... zarezala !!! This is your real MARGELAN REDKA! At this moment we have only daikon, it is not so strong or something. But by the weekend we will do ...
Chuchundrus
Radish on water or Flour chimchi put the radish fermented.
Rit, and tomorrow you will show how much pepper you added, well, so that you can navigate by color
Natalishka
And when it will ferment, then cover with what?
lira3003
Quote: Loksa
Hello again! I really came to the spirit of redka?
Greetings! Probably the smell was?

Quote: Nikitosik
Well, you are right in my heart ... zarezala !!! This is your real MARGELAN REDKA! At this moment we have only daikon, it is not so strong or something. But by the weekend we will do ...
I'm waiting for the report!
Girls, we only took green radish, we treated a black cough
Maybe it will turn out well too, but I don't have it for a chicha ...
lira3003
Quote: Chuchundrus
put the radish fermented.
Rit, and tomorrow you will show how much pepper you added, well, so that you can navigate by color
Here is a smart girl! Show how much pepper? Why feed - not regretting
Quote: Natalishka
when it will ferment, then cover with what?
Natalia, welcome! Be sure to close, I'll add it now
Chuchundrus
Quote: lira3003

Here is a smart girl! Show how much pepper? Why feed - without regretting: girl_pardon: Natalia, welcome! Be sure to close, I'll add it now
You saw how much I pour. Stoko normul will be?
Admin
An interesting option for fermenting "unloved" vegetables, in the marinade THANKS, I take as a keepsake

And I have my own salting, without water, "dry" in my own juice But also "unloved" vegetables


Radish, turnip, kohlrabi, and other similar vegetables, fermented (naturally fermented) (Admin)

Radish on water or Flour chimchi
lira3003
Quote: Chuchundrus
Stoko normul will be?
You are our Guru, so normul!
Quote: Admin
An interesting option for fermenting "unloved" vegetables, in the marinade THANKS, I take as a keepsake

And I have my own salting, without water, "dry" in my own juice But also "unloved" vegetables


Radish, turnip, kohlrabi, and other similar vegetables, fermented (naturally fermented)
Admin, Tatiana welcome! I'll go see the recipe, I just adore your recipes
Admin

Rita, look - suddenly my taste will come in handy, natural fermentation To your health!
lira3003
I ran away, I'm drooling now .... How to live now? Knocking me
Chuchundrus
Quote: lira3003
You are our Guru, so normul!
such herself
I need to know how much your grandmother added
lira3003
Quote: Chuchundrus
I need to know how much your grandmother added
A couple of spoons of spicy, a couple of sweet. But her sharp one was vigorous, from the garden. and sweet too. Leaves were where to collect
Chuchundrus
Here's what I did
Radish on water or Flour chimchi
Loksa
Chuchundrus, it turned out beautifully!
lira3003
Natul, beauty! !! Listen, why have you already taken a sample?
lira3003
They brought pepper to me from the corshop, the color is very rich. but I know for sure my son-in-law would reject, would say that he was painted in Tashkent, he deals with spices, he knows better .... We are simple people, we are fine. In violation of the process, I added pepper ... you just need to do it right away, but the pepper seemed not enough to me. Now she blushed at meRadish on water or Flour chimchi
Chuchundrus
I see her coldly endure until tomorrow
lira3003
For fermentation, warmth is vital to her, she is Asian I ran to Irina Vernissage for a chicken https://Mcooker-enn.tomathouse.com/in....0 I'll cook it tomorrow, it will be great with this radish ...
The main thing is the same non-blemish recipe👍
Chuchundrus
Quote: lira3003
, I would say painted
What can you do this?
Not ... well, I know that semolina is added for weight, but to paint
lira3003
Quote: Chuchundrus
What can you do this?
Not ... well, I know that semolina is added for weight, but to paint
Chessword I don’t know, but while my sister lived with him, he taught us cilantro seeds, peppercorns and all that stuff to buy "not ground" and grind it ourselves. I told the sellers something badyazhat, but I don’t remember a fig ... In short, I’d better grind with a coffee grinder and sleep peacefully. The cilantro seeds were brought to me from the kishop, good, whole and fragrant, ground and in a jar. The beauty!
Florichka
Oh, just for me the recipe, for the lover of thermonuclear, but sharper. Otherwise, everyone suffered, Pekinka is hefty for chimchi, the pickled pepper Zakhariya was almost finished. And here it is quite budgetary to ferment and enjoy. For me lunch, not lunch, if there is no fire in the mouth.
lira3003
Florichka, Irina! Welcome! Indeed, a budget option! And everyone chooses the amount of pepper for himself. Try it, suddenly you like it!
Tricia
lira3003, Ritochka, I came with a report.
It seems like I did everything according to the recipe ... but as a result
I really wanted a radish, so instead of 1, I took 2 things, a baaal carrot, onion, green onion, garlic, red pepper - everything is strictly according to the recipe!
Then I read that the recipe is simple, we make it as simple and convenient as possible ... well, I rubbed all the vegetables except the garlic on the Giant on a slicer for 30 seconds. Greed was running ahead of me! And I don't have banks for 1.8! And none at all, except one for 1.2 liters. I had to ram the cursed into the existing jar - I forcefully shoved it (here's a greedy thing, not to take 1 radish, so I also dug up 2 larger ones). There was nowhere to pour the pepper, I had to mix it with salt and a cup of water and fill it with this mixture, because I couldn't fit more than a cup. True, the radish and 1 carrot were very juicy, because after 30 minutes they softened and I still added to the jar, though not water, but brine from the available chimchi.
In short, she was such a freak!
But my husband liked the look of radish and carrots cut into slices, he says that the shape of pickled ginger looks like it will be convenient to eat khashi. And I'm glad that my husband liked it.
Here is a photo report.
Radish on water or Flour chimchi Do not throw your slippers too much, greed turned me off the true path of the recipe
And what spirit comes from the can when I open the lid !!!
Thanks again for the recipe!
lira3003
Nastenka, let's publish your recipe, we can publish it better than the original? I read it straight
And what did it taste like? It looks very beautiful!
Granny didn't have such graters, only simple for carrots, but square, in those years ...
Are there any bubbles already?
Tricia
And the taste is not yet ripe - only an hour and a half as it is. There are bubbles, but this is probably just from dense packing.
I'll have another day and I'll fly with a report!
Does it make sense to make a new recipe, when the ingredients are the same, they are simply cut differently and the fermentation method is the same? Moreover, this is Babushkin! recipe! - this is sacred!
I don’t have the strength in my wrists, it’s hard to cut radishes and carrots into small pieces ... And so there is salt and pepper, and yes, out of greed I stuffed it into a smaller jar, but that’s out of despair.
Rita, I hope you will not be offended by my arbitrariness?

PS I knocked my husband up for an authentic recipe! He said, as soon as I feed him the first radish, he will cut my trail with cubes. batch and ferment in a suitable size enamel saucepan (damn, no cans in the house!).
lira3003
Here is a husband - GOLD! Hello to him from me! : hi: I really want you to like it! It's a pity, with a can of a puncture .....if there is still a can, can divide by two, no? This radish loves to swim freely so that there is more water. In the morning, with a hangover, it also clears the brain
Tricia
Aha, husband - yes, it’s straightforward when it’s possible to lure a tasty treat.
In general, there are no large cans at home, but it doesn't matter: in general, I'll go to the store tomorrow, buy some eggplant cucumbers in a 2-liter jar, transfer them and I will be happy - authentic pickled radish and more brine!
lira3003
Take your time, what if you like it so much? Why buy canned food? I'd rather buy an empty one, probably .... I don't have a pike perch right now, I would show you one more thing, also from a "panchani" radish .... but I have none of this. The son only eats, the husband does not eat everything where there is pepper at all, but I can't
Elena_Kamch
Quote: lira3003
I will definitely show you how it will sprout
lira3003, Rita, I'm also wondering about mash! Does he also ferment? Do you need large sprouts?
And according to this recipe they make black radish or will it be too much?
Apart from black radish, we can't find anything else at this time
Tricia
Quote: lira3003
Why buy canned food? I'd rather buy an empty one, probably ...
Believe it or not, you will hardly find empty cans near my house during the off-season outside the city!
Quote: lira3003
Take your time, what if you like it so much?
No, I will definitely like the crisper version (in cubes). I’m a well-known grumbled hamster - I get depressed if there is nothing to crunch. I just wanted a radish today, but my hands ached and my husband was busy.
Quote: lira3003
I would show you one more thing, also from the "panchani" radish
I'll wait! Suddenly there will be an opportunity to do it. It's very interesting what kind of tasty it is
lira3003
Elena_Kamch, Helen, hello! We wanted to go to China, remember? And you will have to crunch a radish at home .... I think you can try a black one, however, I don't know how it will behave. We have never used it. Try what is already there, then you will tell us. The main thing is to sour and crunch!
But I still want to go to China, my niece from China will fly in for a week, the day after tomorrow, she studies there for a year and a half

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