韩式泡菜之辣萝卜 Kkakdugi Kimchi (Cubed Radish Kimchi)

上两个礼拜回家，做了韩式泡菜：辣白菜和辣白萝卜。
会做辣萝卜，是因为去买材料时，跟那位档主说要一根白萝卜，但她硬硬给我两根。
我跟她说，我只要一根。
她说，煲汤白萝卜会‘缩水’，就拿两根啦。
我说，我不是要用来煲汤的，我只要一根就好了。
我心想，白萝卜拿来煲汤哪会缩水啊。安娣，不要以为我不曾下厨好吗？
不管我说了多少次，我只要一根，那位安娣就硬要我拿两根。
唉，算啦。。算啦。。
两根就两根啦！

结果，多余的那根白萝卜就被我用多余的辣酱拿来做辣萝卜了。
辣萝卜的做法跟辣白菜的做法一样，只不过用白萝卜取代大白菜而已。

辣白萝卜

材料：

白萝卜              1 根

盐                       1/4 杯

做法：

1. 白萝卜去皮后，切丁。
2. 将切好的萝卜用水洗净。
3. 撒入盐，用手抓均匀。
4. 每半小时捞均匀。
5. 在等待的同时，准备粥底和调味料。（做法请看这里）
6. 大约两个小时后，将白萝卜用水冲洗几遍至喜欢的咸度（可试吃）后，挤出水份，沥干。
7. 把混合好的酱料加入已沥干的白萝卜，用手拌均匀，确保每一块萝卜都沾上酱料。
8. 将混合好的白萝卜放入一个干净的盒子，盖上盖子，放置于室温8个小时或一天，直到泡菜变酸，即可收进冰箱冷藏。

备注：

泡菜放置于室温越久，味道就会越酸。

越酸的泡菜用来煮泡菜汤，越好吃。如果要当小吃，则尽快放入冰箱。

Ingredients: 

Radish               1 nos

Salt                    1/4 cup

Methods:

1. Peel off the radish skin and cut it into cubes.
2. Rinse the radish cubes.
3. Sprinkle the salt over the radish cubes and mix thoroughly.
4. Stir well at every half an hour.
5. While waiting, let's prepare the porridge and seasonings. (Refer the methods here)
6. After approx. 2 hours, rinse the radish cubes til they reached your desired degree of saltiness (can taste it). Press the water out from the radish cubes and drain.
7. Pour the seasoning paste over the drained radish cubes, mix thoroughly with hand to make sure that every pieces of radish cube is applied with the paste.
8. Put the radish cubes into a clean container, close the lid and leave it under room temperature for 8 hours or a day, til the radish cubes have turned sour. Then, keep it in the fridge.

Note：

The longer the kimchi is left under room temperature, the more sour it will be.

For the purpose of making kimchi soup, the more sour the kimchi, the better the soup will taste. However, if the kimchi were to be served as a side dish, it should be kept in the fridge sooner.