총각김치 원리
Bachelor Radish Kimchi
Salt altari radish for just 1-2 hours to preserve crunch (shorter than cabbage kimchi). Season with gochugaru, garlic, and salted seafood, then ferment 1-2 days at room temperature before refrigerating.
Chonggak kimchi uses small white radish (altari-mu) with its leaves intact. The radish stays crunchy because it is only lightly salted (1-2 hours vs 6-8 for cabbage kimchi) and the fermentation is relatively quick.
핵심 요소
핵심 원리
Short pickling time (to preserve crispness) + Gochugaru seasoning + quick fermentation = Tongbaech kimchi.
핵심 단계
- 1Purchase Korean radishes that are about 4-5 cm in size. Remove any wilted parts from the tips of the leaves, then soak them in a 1-2% salt solution for 1 hour.
- 2Rinse once in cold water and drain in a colander for 30 minutes.
- 3Ingredients: Gochugaru (Korean chili powder) - 4 tablespoons, Garlic - 1 tablespoon, Ginger - 0.5 tablespoon, Jeotgal (fermented seafood, such as anchovy fish sauce or salted shrimp) - 2 tablespoons, Sugar - 1 teaspoon.
- 4Season the Korean radish leaves and stems with seasoning, then pack them together in a jar (or container).
salting
1-2 hours (much shorter than the 6-8 hours typically required for Napa cabbage – this helps maintain its crispness).
주 양념
Gochugaru (Korean chili powder): 4 tablespoons Garlic: 1 tablespoon Jeotgal (fermented seafood sauce): 2 tablespoons Sugar: 1 teaspoon
fermentation
At room temperature for one day, then refrigerate. This kimchi ferments faster than Napa cabbage kimchi.
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