Young Radish Water Kimchi, Swapping Glutinous Rice Paste for Flour Paste Results in a Much Clearer Broth

Steps

1. 1

   Gently scrape soil from the root ends of the young radish greens and split in half. Trim the base of the young napa cabbage and wash thoroughly.

2. 2

   In a large basin, dissolve half cup sea salt in 3L water to make brine; submerge the young napa cabbage and young radish greens and pickle for 1 hour.

3. 3

   Rinse the pickled vegetables 2-3 times and drain in a colander.

4. 4

   Bring 250ml water to a boil; mix flour 5t with another 250ml of water, then stir into the boiling water; once it begins to bubble, turn off the heat immediately and allow to cool.

5. 5

   In a blender, combine Asian pear 1, daikon radish 1/4, garlic 10 cloves, ginger 2 pieces, salted fermented shrimp 3t, coarse red pepper powder 8t, and mineral water 500ml; blend and strain through a fine mesh sieve to collect only the liquid.

6. 6

   In a large bowl, combine mineral water 3L, sea salt 2/3 cup, plum extract 2/3 cup, sand lance fish sauce 1/3 cup, soju 1 cup, the strained blending liquid, and the flour paste.

7. 7

   Cut red chili peppers 7, cheongyang chili peppers 7, and onions 2 into bite-sized pieces.

8. 8

   In a kimchi container, alternately layer young radish greens, young napa cabbage, red chili peppers, cheongyang chili peppers, and onions; pour in the seasoning brine and store in the refrigerator.