How to make fresh and spicy young radish kimchi with apples
Fresh, spicy, and appetizing young radish kimchi made with ground apples I went to a Korean mart and I made fresh and soft young radish kimchi with green cabbage. Enjoy Yeolmu Noodles and Kimchi side dishes with summer kimchi~~^^
6 serving
Within 60 minutes
초록엄지greenthumbY
Ingredients
  • young radish
    3pack
  • apple
    1ea
  • a glue for kimchi glue
    2T
  • Garlic
    5ea
  • Ginger
    1T
  • salted anchovies
    3T
  • plum extract
    2T
  • salted shrimp
    1T
  • Red pepper powder
    1/2cup
  • Red pepper
    6ea
  • onion
    1ea
  • Scallions
    2handful
  • a thick salt
    1cup
  • Flour
    2T
  • Water
    1/2cup
  • apple
    1ea
  • Garlic
    5ea
  • Ginger
    1TS
  • Red pepper
    5ea
  • Water
    1/4cup
Cooking Steps
STEP 1/10
First, squeeze the flour paste and let it cool.
STEP 2/10
Scrape the roots of young radish gently with a knife, remove only the yellow part of the leaves, and cut off the root part of the green back and remove the yellow leaves.
STEP 3/10
Add 1 cup of salt to 3 cups of water and add to young radishes and green cabbages and sprinkle on top.
STEP 4/10
Marinate for 15 minutes. Turn the young radish up and down, pickle it again for 15 minutes, and bend one young radish, and if the young radish bends smoothly, it will be pickled well.
My mother told me that 30 minutes is the right time to pickle young radish because it tastes bitter if you pickle it for too long.
STEP 5/10
Wash pickled young radishes cleanly and gently. If you wash young radishes strongly, the young radishes may smell green, so gently wash the young radishes and green cabbages and drain them on a strainer tray.
STEP 6/10
Cut young radishes and green cabbage into appropriate sizes. If you put the cut roots of young radish in kimchi, it's good because the roots are nutritious.
Shred onion, slice red pepper diagonally, and slice chives 5cm long.
STEP 7/10
Mix 1/2 cup red pepper powder well in flour paste.
STEP 8/10
Wash the apples thoroughly and grind them in a blender with 5 garlic, ginger, red pepper, and 1/4 cup water.
STEP 9/10
Add 7 and 8 and 2T of plum honey, 3T of anchovy sauce, and 1T of shrimp sauce to 6 and mix together. Taste it and season it with salt if it's bland.
STEP 10/10
Put it in a kimchi container and let it ripen in the refrigerator after 10 hours since the weather is hot these days.
I'm interested in eating vegetables and fruits Macrobiotic, which is almost natural. An appetizer is eating vegetables and fruits with their skin. Most of the healthy ingredients of fruits such as vitamins and fiber are concentrated in the skin. Phytochemicals, which plants produce to protect themselves from external attacks, also have a good effect on the human body, prevent aging, increase immunity in the body, suppress cell damage, and detoxify carcinogens. Choi Young-hyun, a professor of oriental medicine at Dongui University, said, "Phytochemicals in fruits are abundant in the dark skin. In particular, good nutrients are concentrated in the skin of fruits with completely different colors and tissues of the skin and pulp, such as grapes, apples, and pears. Therefore, it is better to eat all fruits 'in principle' with the skin. (ChosenMedia)
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