Cooking Instructions
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Step 1
Chop the
Daikon Radishes (2 Tbsp)
into uniform squares.
Step 2
Cut the
Napa Cabbage (1/3 cup)
into uniform squares.
Step 3
Thinly slice the
Garlic (2 cloves)
.
Step 4
Slice the
Red Chili Pepper (1)
into rings.
Step 5
Cut the
Cucumbers (3 1/2 Tbsp)
into thick uniform slices. Add the Daikon, Napa Cabbage, garlic, cucumber and red chili into your mason jar.
Step 6
Combine
Water (10.5 oz)
,
Granulated Sugar (1/2 Tbsp)
,
Salt (1/2 Tbsp)
, and
Distilled White Vinegar (1 1/4 tsp)
in a bowl. Mix well with a whisk until the sugar and salt dissolve.
Step 7
Put the
Korean Chili Flakes (3/4 tsp)
and
Fresh Ginger (1 tsp)
in a cheesecloth and steep it in the liquid mixture. Allow the flavor and color to infuse.
Step 8
Pour the pickling liquid mixture over the vegetables.
Step 9
Knot the
Scallions (2 stalks)
and place on top. Leave it out over night. Refrigerate for at least 2-3 days before eating. Remove the scallion and garnish with fresh stalks for serving.
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