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#열무김치 My mother used to make young radish kimchi for me around this time every year, but this year, I tried making it myself! You know how blissful it is to mix it with gochujang over freshly cooked rice, or to eat it with cold noodles floating in ice, right?🤤 Personally, I really love the watery kimchi style with just the right amount of broth! Let's get started right now on Heehee's first batch of young radish kimchi making of the year! #YoungRadishKimchi ✔️ Eolgari and Yeolmu Water Kimchi Recipe [Ingredients] 1 bunch of young radish (1.5kg-2kg), 1/2 bunch of Eolgari (700g-1kg), 250g sea salt, a handful of chives, 1/2 onion, 1-2 red chili peppers (for garnish), 2 tablespoons sugar [Seasoning Ingredients - Blend before use] 1/2 pear, 1 apple, 1/2 onion, 10-15 cloves of garlic, 1 piece of ginger, 5 Cheongyang chili peppers, 5 red chili peppers, 4 dried chili peppers (soak in water before use), 2 tablespoons salted shrimp paste, 1/2 bowl of cooked rice, 100ml anchovy fish sauce [Instructions] 1. Preparing the young radish and Eolgari (Peel off the roots of the young radish with a knife blade; cut larger ones in half before adding, and trim the leaf tips by about 1cm to prevent a grassy smell) (Please discard) Cut a handful of chives into 7-9cm lengths, and julienne the onion and red chili pepper. 1. Wash the prepared young radish greens and Chinese cabbage 3-4 times with clean water. 3. Place the young radish greens and Chinese cabbage in water diluted with 100g of sea salt, sprinkle 100g of sea salt over the top, lightly sprinkle with water, and let them marinate for about 1 hour! (You need to turn them over occasionally to ensure they marinate evenly.) 4. Put all the seasoning ingredients into a blender and blend! (Wash the dried chili peppers thoroughly and soak them in water; use the soaking water and seeds together when blending the ingredients.) 5. Add 3.6-4L of bottled water to the blended seasoning, add 2 tablespoons of sugar, and stir until it dissolves! (Do not add all 50g of sea salt at once; please adjust the seasoning while tasting!) 6. Place the drained young radish greens, Chinese cabbage, chives, and red chili peppers for garnish into a container and pour in the seasoning. 7. Let it ferment at room temperature for one day, then refrigerate! (I prefer slightly fermented young radish kimchi, so I fermented it at room temperature for two days before putting it in the refrigerator, but my mother said it would have been better if I had put it in a little earlier! Please ferment it to your liking.) #SmartSpending #주방용품 #열무김치만들기 #요리레시피 #요리기록 #주방인테리어 #에그팬 #면기 #면기추천 #싱크대 #사각싱크볼 #콘수프기록집