How to make radish kimchi with radish shredded from the garden

We planted radishes in the garden for radish leaves to eat as a side dish for vegetables in winter. Radish seeds are different from radish seeds. There is a small radish hanging on a rich radish, and the small radish is the perfect size for making dongchimi. It contains radish cheong kimchi that has been removed from the dense radish. If you put radish or cabbage planted in the garden before making kimchi and make green kimchi, soft and tender is the perfect side dish for rice. It's more delicious to eat jjajang ramen and radish kimchi instead of pickled radish.

6 serving

Within 999 minutes

배고픈엄마

Ingredients

a sun-dried salt

1cup
Water

2cup
a white radish

12handful
Red pepper powder

20TS
salted anchovies

30TS
crushed garlic

3TS
chopped ginger

1/2TS
plum extract

3TS
onion

1ea
instant rice

3TS
anchovy broth

1cup

Cooking Steps: STEP 1/12

It's radish from the garden. It's still a softer radish than radish that is dried with dried radish leaves. I cut off the roots first in the garden, trimmed them, and brought them home.

STEP 2/12

The top of the radish leaf was slightly cut off, and the wide radish leaf was cut into 5-6cm lengths and trimmed. And washed the trimmed radish under running water.

STEP 3/12

Prepare 1 cup of bay salt. In a large bowl, place the washed radish on top. And hold the sun-dried salt little by little with your fingertips and spray it evenly on top of the radish. Then, cover the trimmed radish with salt and sprinkle it repeatedly

STEP 4/12

Sprinkle the radish with the remaining salt and shake it evenly with 2 cups of water. And sprinkle salt water evenly over the salted radish.

STEP 5/12

The radish is soft and tender, so I marinated it for an hour. In the middle of pickled radish, turn the radish upside down once. The radish, which was full of radish, was pickled in salt, and it decreased by more than half.

STEP 6/12

Shake the pickled radish in running water and drain it with a sieve as much as possible. When I grab a handful of pickled radish with my hands, I get 12 handfuls.

STEP 7/12

Put pickled radish in a large bowl and finely chop 20 tablespoons of red pepper powder, 30 tablespoons of anchovy sauce, 3 tablespoons of minced garlic, 1/2 tablespoons of minced ginger, 3 tablespoons of plum syrup, and 1 onion.

STEP 8/12

Put 3 tablespoons of rice in a blender

STEP 9/12

Pour 1 cup of kelp anchovy broth and grind it finely to replace the glutinous rice paste.

STEP 10/12

Pour finely ground rice into the kelp anchovy broth in the seasoned radish kimchi

STEP 11/12

Mix it well.

STEP 12/12

I put Mucheong kimchi in a 5.5-liter kimchi container, but there is room in the kimchi container. I thought there was too much radish before it was salted, but looking at the finished radish kimchi, the amount is a little small. I leave it at room temperature overnight and put it in the kimchi refrigerator and eat it.