Making young radish kimchi(water kimchi)

Napa cabbage kimchi is the most well known kimchi in the world.
However, it is a just one type of kimchi out of few hundreds of kimchies and for winter seasons.
Before winter season, Koreans make a kimchi with napa cabbage with neighbors and it called kimjang, it's also about Korean culture.

We have a spring in Korea! We have eaten kimjang from last year!
Today I and my wife make a new kimchi for this season with young radish(yeolmoo) and winter grown cabbage(eolgaribaechu). These two vegetables are well used together for kimchi.
I will write the more exact weight or quantity of ingredients from today.

Ingredients : young radish & winter grown cabbage(500g respectively), onion 1ea(medium size), red paprika 1ea(medium size), salt 3 cups(approx. 200cc cup), salted shirimp(5 Table Spoon), fish sauce(5TS), sugared ginger(5TS), glutinous rice flour(or flour, 5TS)

* sugared ginger(ginger enzyme)
Many Koreans make a enzyme with some fruits and vegetables in their season. The representative fruit is apricot. Every early summer, there are a lot of products on the display stand in the supermarket for this, for example, sugars, big bottle and raw apicot. My wife, always, make a enzyme with ginger in its season. It is convenient for making ginger tea or using for making food like a kimchi.

1. Cut young radish and winter grown cabbage in appropriate size and sprinkle salt(1~2cups) over them evenly. Mix them well and wait for 1~2 hours until losing strength and freshness. During this time turn them upside down 1~2 times.
 When they lose strenght and freshness, wash them well 2~3 times and put them in sieve for 1 hour.

 

2. Make 1 cup of glue paste with glutinous rice flour very waterly, due to water kimchi in this time. If you make a kimchi, you should make the harder glue paste. This starch of glue paste is food for zymogen(fermentation organism).

3. Shred 1/2 onion and mix them with no. 1 vegetables. Put the rest 1/2 onion, red paprika, salted shirmp, fish sauce, glue paste, salt(1cup) and sugared ginger altogether in the blender and mix them well.

4. Pack the vegetables into container.

5. Sprinkle the mixed paste of No. 3 through the sieve as below. You can use clean water together until just over vegetables. The taste of kimchi water should be little bit salt. If it is waterly, add more salt.

6. Close the lid of container and put the container in the room tenmperature for one night and put it refrigerator.

7. After 1~ 2 days, you can enjoy water kimchi!

Dongchimi(water kimchi) radish salad

Radish is very important vegetable for Korean traditional food.
Korean uses it for Kimchi, water kimchi, soybean paste stew(doenjang jjigae), and so on.
From 2~3 years ago, I'm make a lot of water kimchi for use of white radish.
I cultivated white radish by myself in my small farm.


Frankly speaking, I found this recipes from newspaper, but it wasn't for salad but for noodles(Korean style mixed noodle). I realized that this will be very good side dishes such as souerkraut.


Ingredient : Radish(from water kimchi, Dongchimi), redpepper powder, sugar, vinegar, sesame oil, green onion.

radishi of water kimchi

1. Shred radish as below. Radishi of water kimchi is already salted as like pickles, so no need to use salt.

2. Mix shreded radish with sugar! Sugar gets rid of stale smell of radish.
3. Pour vinegar on it.
4. Mix it with redpepper powder.
5. Put the chopped green onion and add the sesame oil, and then mix them altogether.

This is food between salad and pickles or kimchi. I promise that this is fantastic taste for any Korean foods even other food such as currry, spaghetti, and so on.


This is my first writing in English.
I'll try to upload my own recipes for you.
Thanks.