Young Radish Kimchi | Making refreshing young radish kimchi
ingredient
1kg of young radish
400g Eolgali cabbage
One and a half cups of coarse salt
1/2 onion
10 garlic cloves
5 red peppers
1 cup of ground pear (drink)
ginger powder
1/2T sugar
3T anchovy sauce
2T plum syrup
1 liter of bottled water
Glutinous rice paste. : 2T glutinous rice powder, 1 cup water
I used 2/3 bunches of young radish and half a bunch of cabbage.
For young radishes, trim the radishes and stems well and trim off the fine roots and withered parts.
Remove the root part of the cabbage and trim it.
Cut into appropriate sizes and rinse in cold water.
Add salt and water and marinate for about 1 hour and 30 minutes.
In a blender, add onion, garlic, red pepper, ground pear drink, ginger powder, sugar, plum syrup, and anchovy sauce.
Grind it.
Add 2T of glutinous rice powder to a cup of cold water and stir well over low heat to make glutinous rice paste, then cool.
Rinse the pickled radish lightly in water once and drain the water using a strainer.
In a large bowl, add the blended ingredients, glutinous rice paste, and 1 liter of water to make kimchi soup.
Add kimchi broth to the drained radish and it's complete.
If the seasoning is bland, season with salt.
Leave it at room temperature for half a day or a day and then store it in the refrigerator.
#Yeolradishkimchi #YeolMooKimchi