Making Young Radish Kimchi (Chonggak Kimchi) at Home with Pre-Salted Radishes
Hello, this is Kung! ^^
When summer rolls around, I always crave some fresh kimchi.
So, after a long time, I decided to make *chonggak kimchi* (young radish kimchi) at home and started looking for pre-salted young radishes.
I was worried because summer radishes can be quite spicy and not very tasty, but I heard there was a place with fresh and delicious ones.
So, Mom and I started making *chonggak kimchi*!
These are pre-salted young radishes from Solhwi Farm.
Solhwi Farm's pre-salted young radishes are made with radishes harvested directly, salted with sun-dried sea salt from Shinan, and sent directly from the source.
I opened the package as soon as it arrived, and they were crunchy and fresh!
These fresh, pre-salted young radishes are from Chungju and Jecheon in Chungbuk Province, known for its clean mountains and water.
They're thoroughly washed with 100% Shinan sun-dried sea salt brine and delivered, so all you have to do is add the seasoning!
The ingredients you'll need are: chili powder, garlic, green onions, onion, ginger powder, fish sauce, salted shrimp, cooked rice, sea salt, and sugar.
To make *chonggak kimchi* with the delivered pre-salted young radishes, I took them out of the bag, drained the water using a strainer, and put them in a large bowl.
They felt really firm and substantial.
You're supposed to make a rice porridge to thicken the sauce, but I didn't have any cooked rice, so I used instant rice instead.
While it was warming up, I prepped the vegetables.
I peeled and prepared about two onions.
And minced garlic, about a head.
I chopped the onions into cubes because I'm going to grind them in a blender.
Instead of boiling rice to make a porridge, I'm going to use the blender for convenience.
First, put the garlic, onions, and a bit of water into the blender.
Next, add the salted shrimp and about half of the cooked rice.
Grind it very, very finely!
Whirr~~
It really needs to be ground well.
Tada! It's ground perfectly with no big chunks.
Before cutting the pre-salted young radishes into smaller, easier-to-eat sizes, soak the chili powder in water to let it bloom.
I would have used scallions, but I didn't have any, so I'll use green onions instead.
Slice the radishes and green onions and put them in a bowl.
Next, slice the onion into thin strips and add it to one side.
Cut the pre-salted young radishes into bite-sized pieces.
Since the radishes need to be colored first, add the bloomed chili powder.
Mix it well first, then season it.
You need to rub the chili powder in like this first to get a nice red color and make it taste better.
Pour in the mixture we ground in the blender earlier.
Next, add the fish sauce.
I forgot to prepare fresh ginger, so I added ginger powder instead.
Mix it all together!
It's starting to smell delicious.
I replaced sugar with xylitol.
Season the insufficient flavor with sea salt.
Mix, mix, mix!
It's coming along perfectly! Hehe
After leaving it at room temperature for 20-30 minutes like this, taste it and add any missing ingredients or adjust the seasoning.
Finished!!
Put it in a kimchi container and give some away. Haha
Leave it outside for a day and then refrigerate it.
*Chonggak kimchi* is so delicious with anchovy noodles, and I'm going to eat it with anchovy noodles this time!
Solhwi Farm
Operating Information
Location
135 Cheongjeon-daero, Jecheon-si, Chungbuk (Cheongjeon-dong 372)
That was Kung! ^^
Thank you. (Bowing)
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