Young Radish Liquid Kimchi



Young radish kimchi lets you to enjoy the freshness and coolness in the midst of summer. While no red ground chili is used for this type of kimchi, the liquid is made with thin and soupy paste. Add noodles to it and you have a heat-killing delicacy of a mid-summer dish.



Materials(makes for four) and Precooking

3 bindings young radish
1 binding spring cabbage
1/2 cup coarse salt
1/2 binding young scallion
5 each green chili, red chili
@ sauce
10 cups water
3 spoons flour
5 red chilies
2 bulbs garlic
1 chunk ginger
3 spoons salt
1/2 spoon sugar
young radish choose fresh ones and clean. Cut into 4 to 5cm (1 1/2 to 2 inches) pieces. Sprinkle salt and water.
spring cabbage clean and cut into 4 to 5cm pieces and salt with young radish. Rinse and drain together with the young radish when wilted.
young scallion clean and wash. Cut into 5cm (2 inches) pieces.
green and red chilies wash and clean. Cut at slanted angles.
sauce add 3 cups of flour to 10 cups of water. Cook as you cook flour paste. Flavor with salt and sugar. let cool.
garlic and ginger clean and wash. Cut into halves.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Seasoning; Put halved garlic and ginger, unground red chili in the electric mixer and grind together.
  2. Mix the young radish and spring cabbage with red chili, green chili, young scallion and the seasoning. Put in a pot.
  3. Pour in the sauce and let ferment.
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