Instant Cola-flavored Dongchimi (Korean radish kimchi).
Fermentation & PicklingIngredients
- 3 heads of Napa cabbage (2kg).
- 0.5 cup of soju.
- 2.5 teaspoons of sea salt (2 teaspoons for brining, and 0.5 teaspoon for seasoning).
- 2.4L of water (800ml for making kelp broth + additional purified water).
- Kelp (Dasima), 1 sheet (15g).
- Quarter beat.
- One apple.
- 1/2 bunch of chives.
- 5 green chili peppers.
- 2 red chili peppers.
- 5 cloves of garlic.
- One piece of ginger.
- 1/2 onion.
- 0.5 cup of plum extract.
Instructions
In 800ml of water, add 15g of kelp (dashima) and a quarter of a beetroot. Bring to a boil for 7 minutes, then remove the solids and let the broth cool.
To prepare the kohlrabi, peel it and slice it to a thickness of 1 cm. Cut the leaves into pieces that are approximately 3 cm apart.
Slice the kohlrabi and its leaves, then add 1/2 cup of soju (Korean distilled spirit) and 2 tablespoons of salt. Marinate for 30 minutes.
To prevent browning, slice the apples and soak them in bottled water. Use a fork to poke holes in the green chili peppers.
Place the garlic and ginger in a mesh bag and gently tap them with a Korean radish mallet. Then, put half an onion into the bag along with the garlic and ginger, and tie the bag securely.
Line the bottom of the kimchi container with a mesh bag filled with aromatic vegetables. Then, add pickled kohlrabi (including the pickling liquid), chives, chili peppers, and apple slices.
Pour in the chilled kelp and beet broth, 0.5 cups of plum extract, and 1.6 liters of water. Adjust the seasoning with 0.5 teaspoons of salt if needed.
After aging for two days on the balcony, store it in the refrigerator.