Ingredients with Measurements:
- 2 pounds of chonggak (Korean small radish)
- 1/2 cup of coarse sea salt
- 1/4 cup of sweet rice flour
- 1/4 cup of sugar
- 1/2 cup of gochugaru (Korean red pepper flakes)
- 1/4 cup of fish sauce
- 1/4 cup of minced garlic
- 1/4 cup of minced ginger
- 1/2 cup of chopped scallions
- 1/2 cup of diced onion
- 1/2 cup of water
Special equipment needed:
- Large mixing bowl
- Gloves
- Glass jars with lids
Step-by-step instructions:
1. Wash the chonggak radish thoroughly and cut off the stems. Cut them into 2-inch pieces and place them in a large mixing bowl.
2. Sprinkle the coarse sea salt over the chonggak radish and mix well with gloves. Let it sit for about 2 hours until the radish releases its water.
3. Rinse the salted chonggak radish with cold water 3 times and drain well.
4. In a separate bowl, mix the sweet rice flour, sugar, gochugaru, fish sauce, minced garlic, minced ginger, chopped scallions, diced onion, and water to make the kimchi paste.
5. Add the drained chonggak radish to the kimchi paste and mix well with gloves.
6. Pack the kimchi mixture tightly into glass jars, leaving about an inch of space at the top.
7. Close the lids tightly and let the jars sit at room temperature for 1-2 days until it starts to ferment. Then, store the jars in the refrigerator.
- Time:
Preparation time: 2 hours
- Cooking time: 0 minutes
Temperature:
- Room temperature for 1-2 days
- Refrigerator temperature for storage
Serving size:
- 8 servings
Nutritional information:
- Calories: 70
- Fat: 1g
- Carbohydrates: 15g
- Protein: 2g
- Sodium: 2000mg
Substitutions for ingredients:
- Coarse sea salt can be substituted with kosher salt or any other coarse salt.
- Sweet rice flour can be substituted with all-purpose flour or cornstarch.
- Gochugaru can be substituted with red pepper flakes or cayenne pepper.
- Fish sauce can be substituted with soy sauce or salt.
Variations:
- Add sliced carrots, daikon radish, or cabbage for more variety.
- Add sliced apples or pears for a sweeter taste.
- Add oysters or shrimp for a seafood flavor.
Tips and tricks:
- Use gloves when mixing the salted chonggak radish to avoid skin irritation.
- Make sure to pack the kimchi mixture tightly into the jars to prevent air pockets.
- Let the kimchi sit at room temperature for 1-2 days before refrigerating to allow fermentation.
Storage instructions:
- Store the jars of pickled chonggak kimchi in the refrigerator for up to 1 month.
Reheating instructions:
- Pickled chonggak kimchi is typically served cold and does not need to be reheated.
Presentation ideas:
- Serve the pickled chonggak kimchi in a small dish as a side dish or appetizer.
- Use it as a topping for rice bowls or sandwiches.
Garnishes:
- Garnish with sesame seeds or chopped scallions for added flavor and texture.
Pairings:
- Pickled chonggak kimchi pairs well with grilled meats, rice dishes, and soups.
Suggested side dishes:
- Serve with other Korean side dishes such as kimchi, pickled vegetables, and fried tofu.
Troubleshooting advice:
- If the kimchi is too salty, rinse it with cold water before serving.
- If the kimchi is not sour enough, let it sit at room temperature for a few more days.
Food safety advice:
- Make sure to use clean utensils and jars to prevent contamination.
- Store the pickled chonggak kimchi in the refrigerator to prevent spoilage.
Food history:
- Kimchi is a traditional Korean dish that has been around for centuries. It is made with various vegetables and seasonings and is a staple in Korean cuisine.
Flavor profiles:
- Pickled chonggak kimchi has a tangy, spicy, and slightly sweet flavor.
Serving suggestions:
- Serve the pickled chonggak kimchi as a side dish or appetizer with other Korean dishes.
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Region: Korean