Young Radish Water Kimchi – Using Only the Blended Juice Made the Broth Clear and Refreshing

Steps

1. 1

   Make the flour paste. Bring 250ml water to a boil, dissolve the flour well in the remaining 250ml cold water, then add to the boiling water. Once it bubbles, turn off the heat and let it cool.

2. 2

   Trim the young radish. Cut off the root tips, scrape off the dirt, make a cut in the middle to halve them, and rinse 2–3 times.

3. 3

   Dissolve half a cup of sea salt in 2L of water, add the young radish, and let sit for 30 minutes. Flip once after 15 minutes.

4. 4

   Blend 1 apple, 1 pear, 1/4 radish, 4 tbsp coarse red pepper powder, 2 tbsp salted shrimp, 10 garlic cloves, and 500ml bottled water in a blender.

5. 5

   Mix 0.5 cup sea salt, 0.5 cup plum extract, 1 cup soju, and 0.25 cup sand lance fish sauce into 2L bottled water, then squeeze the blended ingredients through cheesecloth or a fine mesh strainer and add only the juice.

6. 6

   Add the young radish, red chili peppers, Cheongyang chili peppers, onion, and green onion to the seasoned water, mix gently, and store at room temperature for one day.