Kimchi is a type of fermented food that is rich in lactic acid bacteria, which helps maintain intestinal health. When we finish eating the kimchi, don't throw away the remaining kimchi juice, you can use the kimchi juice to make delicious pickled white radish!
How do you make pickled daikon from leftover kimchi juice?
First of all, please make sure that the kimchi juice is still within the shelf life before use, and the shelf life can be referred to the label on the outer packaging.
Material:
Appropriate amount of white radish (similar to the amount of kimchi)
Salt a pinch of salt
Sesame oil a little
Kimchi juice left over after the kimchi is eaten (along with the original packaging)
Steps:
Step 1: Wash and peel the radish, cut it into small cubes and put it in a bowl, sprinkle with a little salt and grab it slightly, then leave it for 10 minutes to let the white radish come out of the water, then take the white radish out of the bowl and squeeze out the excess water, and move it to a plate covered with kitchen paper towels.
Step 2: Put the white radish into the original packaging of kimchi, pour in a little sesame oil, cover the lid and shake it up and down, left and right, and shake the kimchi juice, white radish and sesame oil well. If you find that there are still white radishes without kimchi juice after shaking, pour them directly into a bowl and mix well, and then pour them back into the original packaging for storage.
Step 3: Put it in the refrigerator and marinate for about 1 hour before you can enjoy it, the longer you marinate, the more flavorful it will be~