Ingredients with Measurements:
- 2 lbs of chonggak (Korean ponytail radish)
- 1/2 cup of coarse sea salt
- 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
- 1/4 cup of chopped scallions
- 1 tbsp of sugar
- 1 tbsp of sesame oil
Special Equipment Needed:
- Large mixing bowl
- Gloves (optional)
- Glass jars with lids
Step-by-Step Instructions:
1. Rinse the chonggak radish thoroughly and cut them into 2-inch pieces.
2. In a large mixing bowl, add the chonggak radish and sprinkle with coarse sea salt. Mix well and let it sit for 1 hour.
3. After an hour, rinse the radish thoroughly with cold water and drain well.
4. In the same mixing bowl, add the gochugaru, fish sauce, minced garlic, minced ginger, chopped scallions, sugar, and sesame oil. Mix well.
5. Add the chonggak radish to the mixing bowl and mix well with the seasoning mixture. If desired, wear gloves to mix the kimchi thoroughly.
6. Transfer the kimchi to glass jars and press down firmly to remove any air pockets. Leave about 1 inch of space at the top of the jar.
7. Close the lid tightly and let it ferment at room temperature for 1-2 days.
8. After 1-2 days, open the lid to release any built-up gas and taste the kimchi. If it's sour enough for your liking, transfer the jars to the refrigerator to slow down the fermentation process.
- Time:
Preparation time: 1 hour and 10 minutes
- Cooking time: None
Temperature:
- Room temperature for fermentation
- Refrigerator temperature for storage
Serving size:
- This recipe makes about 2-3 jars of kimchi, depending on the size of the jars.
Nutritional information:
- Serving size: 1/2 cup
- Calories: 25
- Total fat: 1g
- Sodium: 680mg
- Total carbohydrates: 4g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 1g
Substitutions for ingredients:
- Coarse sea salt can be substituted with kosher salt or pickling salt.
- Gochugaru (Korean red pepper flakes) can be substituted with regular red pepper flakes or cayenne pepper.
- Fish sauce can be substituted with soy sauce or salted shrimp.
Variations:
- Add sliced carrots, daikon radish, or cabbage to the kimchi for extra flavor and texture.
- Use different types of chili peppers for a different level of spiciness.
- Add sliced pear or apple for a sweeter taste.
Tips and Tricks:
- Wear gloves when mixing the kimchi to avoid staining your hands with the red pepper flakes.
- Make sure to press down the kimchi firmly in the jar to remove any air pockets and prevent spoilage.
- Taste the kimchi daily during the fermentation process to ensure it's not over-fermented or spoiled.
- Use a clean utensil to take out the kimchi from the jar to avoid contamination.
Storage Instructions:
- Store the kimchi in the refrigerator for up to 1 month.
Reheating Instructions:
- Kimchi is typically eaten cold and does not need to be reheated.
Presentation Ideas:
- Serve the kimchi in a small bowl or plate as a side dish.
Garnishes:
- Garnish with sliced scallions or sesame seeds for extra flavor and texture.
Pairings:
- Spicy chonggak kimchi pairs well with rice, grilled meats, or soups.
Suggested Side Dishes:
- Serve the kimchi with other Korean side dishes such as pickled vegetables, japchae (stir-fried glass noodles), or bulgogi (grilled marinated beef).
Troubleshooting Advice:
- If the kimchi smells bad or has mold, it's spoiled and should be discarded.
Food Safety Advice:
- Make sure to use clean utensils and jars when making and storing kimchi to avoid contamination.
- Keep the kimchi refrigerated to prevent spoilage.
Food History:
- Kimchi is a traditional Korean side dish made of fermented vegetables and seasonings. It has been a staple in Korean cuisine for centuries and is enjoyed around the world.
Flavor Profiles:
- Spicy, salty, sour, and umami.
Serving Suggestions:
- Serve the kimchi as a side dish with rice or other Korean dishes.
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Region: Korean