Radish Kimchi (Chonggak Kimchi), Adding Chili Powder to Hot Glutinous Rice Paste Makes the Color Vibrant

Steps

1. 1

   Remove the fine roots of the altari radish and peel off the dirt-covered skin little by little.

2. 2

   Wash thoroughly, then salt with 1 cup of sea salt for 2-3 hours.

3. 3

   Mix 1/2 cup glutinous rice flour with 600ml water to make glutinous rice paste.

4. 4

   Add 2 cups of red chili powder and 2T sea salt to the hot glutinous rice paste, mix, then let it cool. Once cooled, add 1/4 cup plum extract and 1/2 cup anchovy fish sauce.

5. 5

   Slice 1 onion, 8 red chilies, 3T salted shrimp, and 1/2 Asian pear and blend in a blender.

6. 6

   Rinse the salted altari radish 2-3 times in water to remove saltiness, then cut into quarters.

7. 7

   Mix the drained altari radish with 1/2 cup red chili powder to coat with color.

8. 8

   Add the glutinous rice paste seasoning, blended ingredients, and 1/2 cup ground garlic. Mix well, place in a kimchi container, keep at room temperature for one day, then refrigerate.