Spicy Korean radish kimchi.
Fermentation & PicklingIngredients
- Two bundles of Korean radish (approximately 4 kg).
- 150g salt (for brining).
- 2 onions.
- 1 bunch of chives or green onions.
- 7 red chili peppers.
- One piece of ginger.
- A moderate amount of garlic.
- A moderate amount of barley porridge.
- Add a moderate amount of fish sauce.
- Gochugaru (Korean chili powder),适量.
- A small amount of sugar or plum syrup.
Instructions
Remove the yellow leaves from the Korean radish and trim it, then wash thoroughly under running water about three times.
Sprinkle 150g of salt evenly over the meat and marinate for at least an hour (flipping it once during that time).
Rinse the pickled Korean radish briefly in water and drain it well.
Combine red chili peppers, ginger, garlic, and barley porridge in a blender. Blend until smooth, adding a small amount of water if needed to achieve the desired consistency. This mixture will be used as a seasoning paste.
Season the sauce by adding gochugaru (Korean chili powder), fish sauce, and sugar to taste.
Gently mix in the chopped onion, chives, and green chili peppers with the thinly sliced Korean radish that has been marinated.
Once the kimchi is finished fermenting, it should be aged at room temperature and then stored in a kimchi refrigerator. It's best to start eating it after about 4-5 days.