How to make radish kimchi
In the past 10 days, discussions about home-cooked dishes and healthy eating have continued to rise across the Internet. In particular, the topic of kimchi has attracted much attention due to its simplicity, ease of preparation, appetizing and relieving greasiness. This article will introduce the making method of radish kimchi in detail based on recent popular food trends, and attach structured data for reference.
1. Analysis of recent popular food trends
| Ranking | hot topics | Search volume (10,000) | Related keywords |
|---|---|---|---|
| 1 | Low-fat healthy recipes | 58.7 | Fat-reducing meals and light meals |
| 2 | fermented food | 42.3 | Probiotics, kimchi |
| 3 | Kuaishou home cooking | 36.9 | 10-minute recipes and meal preparations |
2. Nutritional value of radish kimchi
As a representative of fermented food, radish kimchi is rich in vitamin C and dietary fiber. It is also rich in lactic acid bacteria, which is helpful for intestinal health. According to recent nutritional research, the nutritional components of radish kimchi per 100 grams are as follows:
| Nutritional information | Content | Daily demand ratio |
|---|---|---|
| heat | 32kcal | 2% |
| carbohydrates | 7.2g | 2% |
| dietary fiber | 2.8g | 11% |
| Vitamin C | 14.8mg | 25% |
3. How to make classic radish kimchi
1. Prepare materials
| Material | Dosage | Remarks |
|---|---|---|
| white radish | 1kg | It is recommended to use fresh, crispy and tender ones |
| coarse salt | 30g | For pickling |
| fine sugar | 20g | Can be adjusted according to taste |
| minced garlic | 15g | About 3 cloves of garlic |
| minced ginger | 10g | Remove fishy smell and increase aroma |
| paprika | 30-50g | According to spiciness preference |
2. Production steps
(1)processing radish: Wash the radish, peel it, cut it into 2cm square pieces, or grate it into thick threads with a grater.
(2)Preliminary pickling: Mix the radish and coarse salt evenly, let it sit for 1 hour to drain, rinse twice with clean water and drain.
(3)Prepare sauce: Mix minced garlic, minced ginger, chili powder, and fine sugar. You can add 1 spoon of fish sauce for freshness (optional).
(4)Mix well and ferment: Mix the sauce and radish thoroughly, put into a clean container, ferment at room temperature for 1 day and then transfer to the refrigerator.
(5)Food recommendations: The flavor will be best after 3 days and can be stored for about 2 weeks. It is recommended to eat it with barbecue and bibimbap.
4. Frequently Asked Questions
| question | solution |
|---|---|
| What should I do if the kimchi is too salty? | Rinse several times after pickling, or add sugar or apples to neutralize |
| No bubbles during fermentation? | Check the container for tightness and ensure the temperature is between 18-25°C |
| How to extend the shelf life? | Use clean utensils and pour a little white wine on the surface. |
5. Recommendations for innovation and changes
According to the recent popular food combinations, you can try the following innovative methods:
(1)Fruit flavored version: Add chopped pear or apple to add sweetness, suitable for children.
(2)Low salt healthy version: Use kelp stock to replace part of the salt and reduce the sodium content.
(3)Color mix and match version: Add purple cabbage and carrots to make rainbow kimchi.
As a traditional fermented food, radish kimchi not only conforms to the current trend of healthy eating, but also meets the needs of fast food. After mastering the basic methods, you can flexibly adjust it according to your personal taste to make unique home-made kimchi.
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