Original Korean kimchi differs from the familiar pickled vegetables with taste and cooking technology. For the recipe you will need Beijing cabbage and a lot of spices. And how to do everything at home - I’ll tell you further in the recipe.
Daikon is a Japanese variety of radish, so it is most often used in Chinese, Korean and Japanese cuisines. In translation, this name literally means "big root." Now there are many cultural varieties that differ in size and shape. The main advantage of Daikon is that it has a softer and neutral taste, if you compare it with a conventional radish. Therefore, Daikon can be safely added even to fresh vegetable and fruit salads.
In addition, he has a very insignificant calorie content, but there are a lot of fiber and vitamins. Daikon is perfectly pickled in spices in the Korean style. It is seasoned with oil or sour cream and served separately, added to noodles and soups, dried, fried and greasy. You can fry the dike in soy sauce or to lay down with seafood. It is part of Kimchi Korean dish, and in Japan it is served to land with ginger.
In addition to root crops, leaves and shoots are used in cooking, but its greens are stored very little, so this is a luxury for the owners of their gardens!
