"Bachelor's" Kimchi (Chonggak Kimchi)

Active Work Time: 30 minutes. Total Preparation Time: 1 hour plus 2 to 3 days standing

3 bunches Korean ponytail radishes (buchu) or wild leeks
1 cup plus 1 tablespoon salt
1 head garlic, cloves separated and peeled
2 (1-inch) pieces ginger root, peeled
1 bunch scallions, sliced into 1-inch lengths
1/2 cup Korean ground chile
1 tablespoon salted shrimp

Peel radishes, taking care to leave green stalks attached. Wash radishes thoroughly. Drain in a colander. Place on baking sheet and sprinkle with 1 cup salt. Mix and let sit 30 minutes.

Mince garlic and ginger. Combine garlic mixture with green onions, chile, salted shrimp and 1 tablespoon salt. (If mixing with your hands, be sure to wear gloves to avoid chili burn.)

Rinse salt from radishes. Drain in colander. Rub seasoning mix onto radishes.

Set 2 (1-quart) jars on work surface. Divide radishes among jars. Let sit 2 to 3 days before serving. Refrigerate after opening.

2 quarts. Each 1/4 cup: 20 calories; 1,253 mg sodium; 8 mg cholesterol; 1 gram fat; 3 grams carbohydrates; 1 gram protein; 0.80 gram fibre.

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