No-boil Korean radish kimchi (malgengi jangajji).
Jangajji (Brine-preserved Vegetables)Ingredients
- Dried Korean radish (mu) - 300g.
- Regular soy sauce: 3 cups.
- 1 cup of soy sauce.
- 3 cups of vinegar.
- Three shots of soju.
- 3 cups of sugar.
- A moderate amount of ginger.
- A moderate amount of red chili peppers.
- A moderate amount of green chili peppers.
- 1 sheet of kelp (dashima).
- Contains 10% Sichuan peppercorns.
- A moderate amount of magnolia leaves.
Instructions
Place the dried Korean radish (muu) in a sieve and quickly rinse it under running water. Then, drain the water from the sieve.
Mix together 3 tablespoons of soy sauce (or 1 tablespoon of "jin-jang" soy sauce), 3 tablespoons of vinegar, 3 tablespoons of soju (Korean distilled spirit), and 3 tablespoons of sugar. Stir until the sugar is completely dissolved.
Layer dried Korean radish, sliced chili peppers, thickly sliced ginger, and bay leaves in a pot.
Finally, place a piece of kelp (dashima) on top and add some black peppercorns.
Pour in the prepared sauce and use a weight or a tool with a pressing surface to press down on it before closing the lid.
After allowing it to age at room temperature for 1-2 days, store it in the refrigerator and consume it.