Remove the outer leaves of the eggplant and young radish, scratch the radish with a knife, and cut it in half.

Wash the trimmed young radishes and eggplants several times.

Add 1C of thick N salt to the cleanly washed young radishes and frozen pollack and marinate them for about an hour.
It was so soft that it didn't have to be pickled.

Boil anchovy stock with 2C of anchovy stock and let it cool.

Put 2T of flour in 2C water and when it becomes thick, turn off the heat and let it cool.

Chop the onion and red pepper to grind in a blender.

Cut the chives into 2cm long pieces, please.

Put red pepper and onion in a container and anchovy stock,
Add whole garlic and grind finely.

Mixer ground seasoning, 2C red pepper powder,
Make young radish kimchi seasoning with 1/2C ginger syrup, 1/3C anchovy sauce, 2T flower salt, and 1C flour paste.

Drain the pickled young radishes on a strainer tray
Mix it with the sauce.
*Put it in a container and put it in the kimchi refrigerator the next day at room temperature overnight. If it's bland, season with a little bit of thick salt.It tastes better when it's cooked when it's salty.