@esyfilms: Kimchi that is made using Yakult! kkakdugi! —— Kimchi is a staple in Korean cuisine, but this unique recipe brings out the best in radish (Kkakdugi) by adding a surprising ingredient—Yakult! The result? A tangy, probiotic-rich dish that pairs perfectly with hot, steaming broth… and it tastes like the ones they sell in Korean Restaurants. Here’s how to make it! Recipe Credit - @harimi_cook (I modified her recipe) 📍Ingredients: • 1 Korean radish, cut into cubes • 4 tbsp gochugaru (Korean red pepper flakes) • 4 tbsp coarse sea salt • 1 small onion, chopped • 100ml anchovy stock water • 2 tbsp sugar • 7-8 cloves garlic • 6 tbsp salted shrimp • 2 tbsp anchovy sauce • 1 tbsp coarse sea salt(before blending) • 2 bottles of Yakult • 1 handful chives, chopped • 2T of MSG(optional) • 2T of Plum Syrup(optional) Instructions: 1. Cut the radish into cubes. They don’t need to be perfect unless you prefer uniform pieces. 2. In a mixing bowl, add the radish, gochugaru, and salt. Mix well until the radish turns red. 3. To prepare the paste, chop the onion and blend it with anchovy stock water, sugar, garlic, salted shrimp, anchovy sauce, and coarse sea salt. Blend until smooth. 4. Add the paste to the radish and mix thoroughly. 5. Pour in the Yakult and add the chopped chives. Mix well; you’ll notice the mixture becoming more watery. 6. Transfer the kimchi into a container and leave it at room temperature for about 2 days (adjust based on your location, if you’re in SG it takes 1.5 days ish). If you see a lot of micro bubbles form, especially after shaking it, it means it’s fermenting well. Also, if the smell has a warm sour smell, then it might be ready to store in the fridge. 7. Once fermented, store it in the fridge(1-2days). After chilling, enjoy this crunchy, sour radish kimchi with any hot soup base! — #KimchiRecipe #RadishKimchi #FermentedFoods #ProbioticKimchi #esyfilms #cny2025 #sgfoodie

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Thursday 30 January 2025 10:07:37 GMT