Small-batch kimchi for special occasions.
Fermentation & Pickling⏱ 40min👥 4 servings
Ingredients
- 1 Korean radish.
- 1 small onion.
- 1 bunch of chives (or scallions).
- Salt (for pickling/brining).
- Sugar or powdered sugar (for preserving).
- Minced garlic.
- Ginger syrup (or minced ginger).
- Salted shrimp (including the broth).
- Glutinous rice paste.
- Gochugaru.
Instructions
1
Cut the Korean radish into large pieces, slice the onion, and chop the chives into bite-sized pieces.
2
To prepare the Korean radish (mu), add salt and sugar (or powdered sugar) to it and let it sit. Then, discard all the water that is released during this process.
3
Combine minced garlic, ginger syrup (or finely chopped ginger), salted shrimp (it's best to grind the salted shrimp before using), glutinous rice paste, and gochugaru to create a marinade.
4
Mix the seasoning with the pickled Korean radish and coat it evenly.
5
It is cooked at room temperature and served as a side dish during holidays.
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