Nabak Kimchi - Squeezing Pear Juice In Makes It Refreshingly Good Without Sugar

Steps

1. 1

   Dissolve 2T of flour in 400ml of water, bring to a boil, immediately turn off the heat, and let it cool.

2. 2

   Slice radish and baby napa cabbage into thin square pieces, sprinkle 2T of salt, and brine for 30 minutes. Also slice the scallions.

3. 3

   Cut pear and onion into chunks and blend in a blender along with 4T of red chili pepper powder, 2T of fermented shrimp, 7 garlic cloves, and the cooled flour paste until smooth.

4. 4

   Pour 2L of mineral water into a kimchi container, place the blended mixture into a cloth strainer bag, and squeeze out only the juice.

5. 5

   Add the brined radish, cabbage, 50ml of plum syrup, 50ml of anchovy fish sauce, 1 cup of soju, and the scallions.

6. 6

   Close the lid, leave at room temperature for one day, then store in the refrigerator. It can be eaten from the next day.