Korean radish (eolgali) water kimchi.
Fermentation & PicklingIngredients
- One bunch of Korean radish.
- One head of Napa cabbage (also known as Chinese cabbage).
- 3 onions.
- 2 stalks of chives.
- Sea salt, 80g (for final seasoning).
- 70g of sea salt (for pickling).
- 3 red chili peppers.
- One pear.
- 1 teaspoon of Nu-Sugar (sweetener), optional.
- 5 tablespoons of gochugaru (70g).
- Garlic, 80g.
- 40 grams of ginger.
- 80g all-purpose flour (for making noodles).
- Water capacity: 4.5 liters.
Instructions
Trim the bitter part of the Korean radish and slice it into bite-sized pieces along with the other ingredients. Gently wash the radish to remove any grassy taste.
Sprinkle 70 grams of salt evenly over the fish and marinate for 1 hour and 30 minutes. Flip the fish once during the marinating process. Since you don't need to rinse after marinating, use the appropriate amount of salt.
Bring 1.5 liters of water to a boil, then add 80 grams of flour mixed with water to create a starchy broth. Let the broth cool down.
Ingredients: 1 apple, 1 onion, garlic, and ginger. Place all ingredients in a blender, then strain the mixture through a sieve to extract only the juice.
Soak 5 tablespoons of gochugaru (Korean chili powder) in 300ml of water for 30 minutes. Then, strain the mixture through a sieve to extract only the red pepper-infused water.
Dice the remaining onion, red bell pepper, and chives into bite-sized pieces and prepare them as additional ingredients.
In a large bowl, combine the pickled Korean radish (or "eolgali," unwashed), the prepared seasoning mixture, chili water, broth, and any remaining liquid.
Season with 80g of salt and 1 teaspoon of sweetener, adjusting the flavor to your liking. It's best if the seasoning is slightly salty, as the flavor will mellow during the aging process.
Allow it to age at room temperature for one day, then refrigerate for 4-5 days before consuming.