Squid and Dried Radish Kimchi



Squids and lumpy cucumber mix well with each other in this kimchi. It makes a good side dish which can go complimentary for your kid's lunch. It tastes better than dried and seasoned pickle radish salad.



Materials(makes for four) and Precooking

2 dried cuttlefish
3 cups dried radish
1 cup dried chili leaves
1/2 cup powder of extra-glutinous rice
2 cups water
1/2 cup syrup
1 cup anchovy juice
1/2 cup ground red chili
1/2 binding young scallion
2 bulbs garlic
1 chunk ginger
a small amount of sesame seeds
a small amount of salt
dried squid wash and soak in water overnight to get softened. Cut the body part into two, and cut up into 2cm (3/4 inch) pieces.
dried radish, chili leaves soak in water for 2 or 3 hours. Wash and squeeze out water.
rice paste add the rice powder to water and cook as you cook flour paste on weak heat.
anchovy juice boil together with the same amount of water. Remove the solid parts with a fine strainer when boiled.
young scallion clean and wash. Cut into 4cm (1 1/2 inch) pieces.
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; Boil the rice paste with syrup to make thick paste. Let cool. Soak ground red chili in the boiled anchovy juice, and mix well with the rice syrup paste.
  2. knead in the squid, dried radish, chili leaves, minced garlic and ginger. Flavor with salt and sprinkle sesame seeds on the mixture.
  3. The kimchi is fermented in 4 or 5 days. For good look, put in a small bowl and lay fine strips of red chili or sesame seeds on it.
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