Radish Leaf Kimchi



Radish leaves are the usual leftovers after the winter kimchi stock is made. This is dried and to make broths or salads, or made into a new kimchi. For radish, the leaves are more nutritious than the root - the kimchi is one of the best ways in providing vitamins during the winter time. And its fibery feeling to chew is another added attraction.



Materials(makes for four) and Precooking

1kg (2.2 pounds) radish leaf
1/2 cup coarse salt
1 cup ground red chili
1 cup anchovy juice
1/2 radish
2 sheathsscallion
3 bulbs garlic
2 chunks ginger
1 spoon sugar
radish leaves choose green and fresh ones which are not too stout. Wash clean and scatter salt to wilt. Rinse and drain.
radish wash clean and cut into fine strips.
scallion wash and clean. Slice at slanted angles.
anchovy juice boil together with the same amount of water. Remove the solid parts with a fine strainer when boiled.
garlic and ginger clean and wash. Mince.
  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; Add ground red chili to strips of radish. Knead until radish is turned red. Mix well with anchovy juice, minced garlic, ginger, scallion and sugar.
  2. Add the leaves in the seasoning and knead well. Put in a pot, making sure that leaves are not separated from the seasoning.
  3. Weight with a clean stone. Pour a small amount of lightly salted water in the pot.
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