Young Radish Kimchi - Curing in Brine and Mixing with Flour Paste Removes the Grassy Smell

Steps

1. 1

   Trim the root ends of the young radish and scrape off any dirt, then cut into 2-3 bite-sized pieces. Trim the bok choy as well.

2. 2

   In a bowl, add 2L cold water and 1/2 cup sea salt, dissolve the salt, then add the young radish and bok choy and cure for 30 minutes.

3. 3

   Boil 200ml water in a pot. Dissolve 2T flour in another 200ml cold water, pour it into the boiling water, let it bubble up, then turn off the heat and cool.

4. 4

   Once the flour paste has cooled slightly, add 1/2 cup red pepper powder, 1/2 cup sand lance fish sauce, and 1/4 cup plum extract to make the first seasoning.

5. 5

   Place 5 red chili peppers, 1/2 pear, 1 knob of ginger, 10 garlic cloves, 2T salted shrimp, and 100ml mineral water in a blender and blend coarsely.

6. 6

   Combine the first seasoning and blended seasoning together to make the kimchi paste.

7. 7

   Rinse the cured young radish and bok choy in cold water to remove excess saltiness, drain in a colander, and trim 1/2 bunch of green onions.

8. 8

   In a bowl, add the young radish, bok choy, green onions, and kimchi paste and gently toss to combine.