Keyword: Banchan, Fermented, Kimchi, Kkakdugi, Mu Kimchi
Servings: 1gallon
Author: bamboooyah
Ingredients
radish prep
4-5lbsKorean radish
2tbspcourse sea salt
2tbspwhite granulated sugar
seasoning paste
4green onionssliced
1tspgingerminced
6garlic clovesminced
2/3cupgochugaru
2tbspfish sauce
2tbspsalted shrimpminced
1/4cuphot water
1tbspsweet rice flour
Instructions
radish prep
peel and cut the radish into cubes
add the course sea salt and sugar to the cubed radish
mix until the salt and sugar coat the radish
let the coated radish sit at room temperature for one hour
kimchi paste prep
in a small bowl, combine the green onions, ginger, and garlic
add the gochugaru, fish sauce, and salted shrimp paste
in a small measuring cup, mix the hot water with the sweet rice flour
stir until it has a porridge consistency
add the rice porridge to the bowl and mix until it becomes a paste
bring it all together
after letting the radish sit for one hour, strain the radish but do NOT rinse it
add the radish to a large bowl
add the seasoning paste and mix until the radish is coated
place into storage containers of your choice
fermentation
the fermentation time will vary depending on the temperature of the storage location, but 2-3 days at room temperature is typically enough
taste test the kimchi each day and move to the fridge once the kimchi is at your preferred level of fermentation. once it reaches your desired taste, store it in the fridge and enjoy!