Autumn Dongchimi, 3 Hours and It Tastes as Cool and Delicious as 3-Day Pickled

Steps

1. 1

   Prepare and clean the radishes.

2. 2

   Dissolve half a cup of sea salt in 1L of purified water. Place radish and radish greens in a bowl and sprinkle the remaining half cup of sea salt over them, tossing to coat.

3. 3

   In a pan, add dried kelp and 300ml water and boil for 5 minutes. Let cool.

4. 4

   Clean pear, onion, 20 garlic cloves, and ginger. Blend in a blender and strain through cheesecloth to extract only the juice.

5. 5

   Prepare green onions; remove stems from red and green chili peppers, wash, and poke multiple times with a fork.

6. 6

   Soak dried cheongak seaweed in water, then scrub and wash 3 times.

7. 7

   Combine the kelp broth, blended juice, 1 cup soju, 1 cup plum extract, and 4L purified water to make the brine.

8. 8

   Place radish, green onions, chili peppers, radish brine, seasoning liquid, cheongak seaweed, and pepper seeds in a kimchi container.

9. 9

   Taste the brine and add more water if too salty.