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Fermentation & PicklingIngredients
- Korean radish, 1.2 kg (cut into small cubes, approximately 4 cm in length and 3-4 mm thick).
- Ingredients: * Napa cabbage, 800g (approximately 3-4 cm in size)
- 1 apple (half for blending, half for garnish).
- 1 apple (half for blending, half for garnish).
- 1 red bell pepper.
- 2 green chili peppers.
- One piece of ginger.
- 10 cloves of garlic.
- 1/2 cup of glutinous rice paste (prepared by cooking water and glutinous rice flour in a ratio of 7:1 for 2 minutes and 30 seconds).
- 3 tablespoons of gochugaru (Korean chili powder, soaked in water before use).
- A small handful of chives (approximately 3 cm in length).
- Total bottled water: 3.2 liters.
- 1 tablespoon of coarse sea salt (for seasoning).
- A small handful of cilantro (optional).
Instructions
Prepare the Korean radish and Napa cabbage by trimming them and placing them in a bowl. Add water to the bowl and let it sit for about 30 minutes.
Soak 3 tablespoons of gochugaru (Korean chili powder) in water beforehand.
In a blender, combine half an apple, half a pear, bell pepper, chili peppers, ginger, garlic, cooked glutinous rice paste, and 3 cups of water. Blend until smooth.
Place a sieve over the kimchi container and pour the soaked gochugaru (Korean chili powder) water through it, collecting only the clear liquid and discarding the solids.
The seasoned mixture from the blender is also poured into a sieve, and only the juice is extracted, while the solids are discarded without hesitation. A small amount of water is added gradually to rinse away any remaining residue.
Place all of the prepared Korean radish and Napa cabbage (including the pickling liquid) into a container.
Add the chives and adjust the seasoning with sea salt as needed, ensuring the total volume of water is 3.2 liters.
Close the lid tightly and let it sit at room temperature (e.g., on a balcony) for 3 days to age.
Three days later, slice the apples and pears you set aside to a thickness of 4-5 mm and add them to the kimchi; this completes the process.