Young Radish Kimchi
열무김치
Prep: 40 min | Cook: 5 min | Total: 45 min | Serves: 8
Ingredients
- 1 bunch (about 500g) Young radish with greens
- 3 tablespoons Gochugaru
- 4 cloves, minced Garlic
- 2 tablespoons Salt
- 1/2 cup Anchovy stock (or water)
Instructions
- Cut radish and greens into 2-inch lengths. Sprinkle with salt and let sit 30 minutes, then rinse.
- Mix gochugaru, garlic, and anchovy stock into a paste.
- Toss radish with the spicy paste until well coated.
- Pack into a jar and ferment at room temperature for 1 day, then refrigerate.
From K-Kitchen — koreanhomecook.com