Korean chive pickle

I have a small farm in my house for vegetables.

Every spring, I sow about 20 kinds of seed in the farm, but chive(korean chive, buchu) can stay over winter in the farm.

I had a chance to eat pickled chive in the food court of department store 3 years ago. 

As I backed to the home, I made it immediately. From then, chive pickle became famous side dish when I eat grilled pork.

Ingredients : Korean chive(2 kg), vinegar 350ml, soysauce 350ml, water 700ml, sugar 350g

1. Wash chives with cold water and put the container.

2. Put the other ingredients in the pot and boil!

3. During this sauce is hot, pour the No.1 container.

4. It is good to put a weight stone above chive.

5. After 2~3 days, pour sauce out and boiled it again. During this sauce is hot, pour it again.

6. After it became cold, store it in the refrigerator. You can enjoy it a few days later.

It is really good marriage with pork.

Young Radish Kimchi(Altari kimchi)

It is really pity that there are no word to explain Korean vegetables, I can't help using just 'radish' for 3~4 different vegetables.

Today's recipe is Young Radish Kimchi(Altari kimchi).
There are over 100 kimchies in Korea. Typical kimchi(chinese cabbage) is for winter season. In this season, between spring and summer, cucumber and young radish kimchi are good.

Ingredients : Young radish 2 kg, Salt 150g, crushed garlic 100g, fish source 50g, salted shrimp 50g, redpepper powder 200g, sugar 100g,(apricot enzyme), flour 50g, water

1. First of all, preserve young radish in salt for 2 ~3 hours and wash well with cold water.
If radish is too big, divide 2 or 4.

2. Make flour paste(starch) and cold down. This will be helpful for fermentation. This is food of ferment bacillus.

3. Mix ingredient with flour paste. According to preference, control the amount of fish source, salted shrimp, and so on.

4. Apply kimchi seasoning of No. 3 to salted radish of No.1.

5. Set this kimchi in room temperature for one day(24 hours) and put them refriger.