STEP 1/8
1. First, boil the glutinous rice paste and let it cool!!! Put 600ml of anchovy kelp stock and 2T of glutinous rice powder in a pot and whisk well. When it boils, reduce the heat to medium and stir for about 5 minutes. Turn off the heat When the glutinous rice paste is hot, add 5T of thick salt and melt it well. It's convenient if you melt the salt in the water kimchi when it's hot
STEP 2/8
2. Remove the yellow leaves of young radish Remove the roots. If you want to put young radishes in the roots, you can take care of the roots. My fingers hurt~ I removed all the roots. After removing the roots, divide the young radishes into four pieces... Wash it once and marinate it When marinating, add 4/5 cups of thick salt. Put a handful of washed young radishes in a large bowl Sprinkle salt and add a handful of young radishes Sprinkle salt on it Repeat this process. Lastly, spray a cup of water on the young radish... Marinate for 40 minutes. I'll stir-fry it in the middle. (That is...After 20 minutes of pickled radish, please rummage up and down~) => Sometimes young radish is strong. In that case...Increase the amount of salt
STEP 3/8
3. Cut 1/2 radishes (700g) into 2cm thick pieces and cut them roughly to make them easy to eat. Put the sliced radish in a bowl, add 2T of sugar and 2T of salt, mix well, and pickle for 30 minutes. I never wash pickled radish I'm going to put the water from the radish in the young radish kimchi!!! => Pickle young radishes and wash them Never wash radishes!!! It's good if you put the cool taste from radish in water kimchi
STEP 4/8
4. One white piece of green onion.Cut half an onion and 1/3 pear into pieces in a blender to make it's easy to grind. the white part of a sliced spring onion.Put onions and pears in a blender and grind 1/3 cups of anchovy sauce and 1 cup of water
STEP 5/8
5. Put the cooled glutinous rice paste in a big bowl Put the ground one in the blender from number 4 3T of minced garlicI'll put in 1/2T of Jinsenggang Add 5L of water and mix well to make water kimchi soup.
STEP 6/8
6. Cut 10 stems of chives into 2cm long pieces, soak them in cold water for about 10 minutes, and sieve them. Cut 2 red peppers and 3 cheongyang peppers diagonally, rinse them in cold water, remove the red pepper seeds, and put them on a sieve.
STEP 7/8
7. Wash pickled young radishes about three times for 40 minutes and drain on a sieve for about five minutes.
STEP 8/8
8. Put the drained young radishes into the kimchi container I'll put in pickled radish. Green onion.Add red pepper. Cheongyang red pepper. After supporting the fine sieve, pour the prepared water kimchi soup. If there are any ingredients left in the fine sieve, squeeze them with your hands... Mix the soup evenly...Taste the soup. If it's bland, add salt and water. If it's not sweet enough, adjust the sugar to your liking After aging for a day or two at room temperature, put it in the refrigerator and eat it when it smells ripe!!! You have to eat young radish kimchi after aging. If you don't, you'
=> a spoonful of rice.180ml of paper cup => It is made by adding anchovy kelp stock to glutinous rice paste for flavor. Boil 600ml of anchovy kelp stock in advance and prepare it => For the color and refreshing taste, we added red pepper and cheongyang pepper.~ You can omit red pepper. If you don't like spicy food, you can omit Cheongyang pepper. => Sugar.Adjust the amount of salt to your liking~ => Water kimchi must be bottled water or purified water.