Yeolmu (Young Radish) Water Kimchi – Blended Apple and Pear for a Sweet, Cooling Broth

Steps

1. 1

   Trim the root ends of the young radish, remove dirt, and cut into 4-5 pieces.

2. 2

   Dissolve sea salt in 2L of water to make brine, add the young radish, and let it pickle for 1 hour (flip after 30 minutes, then let sit another 30 minutes).

3. 3

   Slice the Korean pear, apple, onion, and red chili peppers, and blend them with salted fermented shrimp 1T, whole garlic cloves 5, cold cooked rice 3T, and water 400ml.

4. 4

   Strain the blended mixture through a cheesecloth into a bowl, then add water 2L.

5. 5

   Season with maesil extract 10T, sand lance fish sauce 10T, and fine salt 0.5T.

6. 6

   Rinse the pickled young radish in cold water to remove excess saltiness, then drain.

7. 7

   Cut the scallions and onion into bite-sized pieces.

8. 8

   Place the young radish, onion, scallions, and broth into a kimchi container, add soju 200ml, leave at room temperature for half a day, and enjoy from the next day.