Dongchimi Radish Kimchi - Blended Pear and Garlic Plus a Cup of Soju Brings the Flavor Alive

Steps

1. 1

   Trim the root ends and any dirt from the radish with a knife, wash thoroughly, and cut into desired shapes

2. 2

   In a bowl, mix half a cup of sea salt with 1L of water to make brine

3. 3

   Place radish and radish greens in a pickling container, pour in the brine, sprinkle the remaining half cup of sea salt, and pickle for 3 hours (do not discard the brine)

4. 4

   In a pot, add 1 sheet of dried kelp and 300ml of water, simmer for 5 minutes, then let cool to make kelp water

5. 5

   Blend 1 Asian pear, 20 garlic cloves, 2 ginger knobs, 1 onion, and 50ml of water in a blender

6. 6

   Trim the green onions; remove stems from 10 cheongyang chili peppers and 5 red chili peppers and poke them with a fork; soak codium seaweed in water and scrub clean; put 1T chili seeds in a spice pouch

7. 7

   Combine 4L mineral water, 1 cup soju, 1 cup plum extract, kelp water, and blended seasoning to make the brine, then place all prepared ingredients in a kimchi container — done