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"Bachelor" Kimchi (Chonggak Kimchi)
Ingredients
- 3 bn Korean ponytail radishes
- 1 c. salt plus
- 1 Tbsp. salt
- 1 head garlic
- 2 piece ginger root - (ea 1" long) peeled
- 1 bn green onions cut 1" slices
- 1/2 c. Korean grnd chile
- 1 Tbsp. salted shrimp
Directions
- Peel radishes, taking care to leave green stalks attached. Wash radishes thoroughly. Drain in colander. Place on baking sheet and sprinkle with 1 c. salt. Mix and let sit 30 min.
- Separate garlic cloves and peel. Place garlic and ginger in food processor or possibly blender and mince. Combine garlic mix with green onions, chile, salted shrimp and 1 Tbsp. salt. (If mixing with your hands, be sure to wear gloves to avoid chili burn.)
- Rinse salt from radishes. Drain in colander. Rub seasoning mix onto radishes. Set 2 (1-qt) jars on work surface. Divide radishes among jars. Let sit 2 to 3 days before serving. Chill after opening.
- This recipe yields 2 qts.
- Yield: 2 qts
- NOTES :
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