Sun-dried Korean radish water kimchi.
Fermentation & Pickling⏱ 60min👥 4 servings
Ingredients
- One bunch of Korean radish.
- 30 grams of salt.
- 50 grams of barley rice.
- 500g of water (for making barley porridge).
- A moderate amount of red chili peppers.
- A moderate amount of garlic.
- 1 piece of ginger (can be strained after making ginger syrup).
- 1 small onion.
- A handful of chives.
- One pear.
- 1 teaspoon of sugar.
- 2.5 liters of water (for broth).
Instructions
1
Peel and thoroughly wash the Korean radish, then salt it with 30 grams of salt for 40 minutes (flip it over after 20 minutes).
2
To make barley porridge, wash the barley several times and cook it with 500g of water until it becomes a porridge-like consistency.
3
Finely chop a red chili pepper, garlic, and ginger, then blend them together in a mixer with a small amount of water.
4
He/She will change the car's engine.
5
For cooked barley porridge, only the clear liquid is used, which has been strained through a sieve.
6
Add seasoned pickled Korean radish (unwashed), chopped chives, and sliced onion to a pot. Then, pour in 2.5 liters of water for the broth.
7
Season with 1 teaspoon of sugar and salt to taste.
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