Making yakon kimchi
Kimchi made with yakon Yakon has a lot of good effects for our body. It's good for preventing constipation. It's a low-calorie food, so it's good for dieting. Prevent high blood pressure, prevent diabetes, prevent osteoporosis, It's also good for cardiovascular disease prevention.
6 serving
Within 999 minutes
팬이맘
Ingredients
  • Ya-korn
    2kg
  • Red pepper powder
    5TS
  • Scallions
    little
  • crushed garlic
    2TS
  • Ginger
    1ts
  • Salt
    2ts
  • Fish sauce with sand lance extract
    2TS
  • plum extract
    2TS
  • a glue for kimchi glue
    1/2cup
Cooking Steps
STEP 1/11
I put the yakon to make kimchi in a bowl and washed it clean.
STEP 2/11
And then peel it off the skin.
If you peel it thickly, you can see the inside of the yakon.
It's a waste to peel it off thickly, so I peeled it off slightly with potato filler.
STEP 3/11
Yakon browns like sweet potatoes and burdock.
You can put it in vinegar water, but I just put it in cold water to prevent browning.
STEP 4/11
When I cut it and look at the cross section, I see a yellow color with honey flowing through it.
It's so sweet just by looking at it.
STEP 5/11
Cut the yakon into cubes.
STEP 6/11
I added 2 tablespoons of salt and mixed it and marinated it for 3 hours.
You can pickle a little bit.
I was delayed a little because I was doing something else in the middle.
STEP 7/11
Water will form in three hours.
Just pour the water in.
I sifted it out.
STEP 8/11
I put in about this much green onion.
I'll chop up a teaspoon of ginger.
STEP 9/11
I'll add 1/2 cup of the glutinous rice paste.
5 tablespoons of red pepper powder, 2 tablespoons of plum extract, 2 tablespoons of sand lance extract, 2 tablespoons of salt,
Add 2 tablespoons of garlic, 1 tablespoon of ginger, and all the chopped chives, all the prepared seasoning ingredients.
Mix the seasoning and soak it slightly.
STEP 10/11
Add the marinated yakon.
STEP 11/11
If you mix it deliciously, the yakon kimchi is complete.
Cooked in a barrel at room temperature.
I love the texture of yakon kimchi. It's not as hard as radish, it's crunchy like a pear, but it's soft.
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