*** Dongchimi ***
~ Korean water radish Kimchi ~
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- Ingredients -
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* 2 pounds of Korean radish
(cleaned and washed)
* 2 Tbsp of sea salt
* 1 oz of garlic (5~6 cloves), peeled and sliced
* 1/4 oz of ginger, peeled and sliced
* 2/3 cup of onion, peeled and diced (1/3 inch sizes)
* 1 of Asian pear, peeled and 1 inch sliced
* 1 stem of green onion
* 10 cups of water
* 1 and 3/4 tsp of Molten salt
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A. Step 1
1. Cut the radish. ( 2 x 1.5 x 0.4 inches )
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2. In a large bowl, combine radishes with 2 Tbsp of sea salt and mix well.
3. Let it stand for 1 hour at room temperature.
(mix several times)
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4. Meanwhile, prepare the other vegetables.
5. After 1 hour, rinse the radishes in cold water once and drain.
B. Step 2
1. Place the 10 cups of water and 1 and 3/4 tsp Molten salt in a one gallon glass jar or air-tight container and stir well.
2. Pour the all ingredients.
(radishes, garlic, ginger, onions, Asian pears and green onion.)
3. Stir well together.
4. Cover (air tight) and leave at room temperature for 1 day. Then store in refrigerator.
(You can eat this at any time, but after 7~10 days, it will be more sweet and sour.)
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- Serving -
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