Incredibly refreshing Korean radish kimchi.
Fermentation & PicklingIngredients
- Winter radishes (Korean variety), 3.2 kg each, quantity: 2.
- 3 stalks of green onions, using only the white parts.
- New sugar: 0.5 teaspoon.
- 2 heaping spoonfuls of sea salt.
- 7 dried chili peppers.
- Salted shrimp (3 scoops).
- Anchovy fish sauce, 3 tablespoons.
- 2 tablespoons of cooked rice (cold).
- 1 onion, 300g.
- 0.5 apples.
- One piece of ginger.
- A handful of garlic.
- 0.5 cup of soju.
- Gochugaru (Korean chili powder), 200ml, or 1 cup.
Instructions
To prepare Korean radish, thoroughly wash it with the skin on, then cut it in half. Next, slice it into thick, rustic pieces, similar to how you would use a pencil sharpener.
Chives should be halved and cut into 3 cm pieces.
Add 0.5 teaspoons of New Sugar and 2 heaping teaspoons of sea salt to the Korean radish, and marinate for 1 hour (flipping it once during that time).
Cut the dried chili peppers and soak them. Then, in a blender, combine the soaked chili peppers with onion, apple, ginger, garlic, salted shrimp, cooked rice, fish sauce, and soju, and blend until smooth.
Make sure to thoroughly drain the water from the pickled Korean radish (do not rinse it).
First, pat the Korean radish dry and sprinkle it with gochugaru to add color. Then, mix in the prepared seasoning sauce and toss to coat.