The dongchimi I made before kimchi is already in taste. dongchim
I took out radish from the garden and put dongchimi. It would be hard to make dongchimi. I think the easiest kimchi is dongchimi. Dongchimi that my mother told me about has never failed. I succeeded again this year. The tangy dongchimi soup is amazing as it is.
6 serving
Within 999 minutes
배고픈엄마
Ingredients
  • Korean radish kimchi
    20ea
  • a sun-dried salt
    1cup
  • Water
    5L
  • a sun-dried salt
    1/4cup
  • ship
    2ea
  • Scallions
    2handful
  • chili
    45ea
  • Garlic
    20piece
  • Ginger
    5piece
  • red pepper seeds
    1/2cup
Cooking Steps
STEP 1/15
I pulled out all the radishes in the garden. The cut radish leaves were hung on the clothesline
STEP 2/15
The radish size for radish is small. But I picked a big one and used it for making kimchi, and I picked a small and pretty radish
STEP 3/15
I washed it clean and cut the ends of the roots. 20 small dongchimi
STEP 4/15
Place 1 cup of bay salt in a bowl and roll the radish over the salt with some water. That way, the salt gets on you
STEP 5/15
And put it in the kimchi container one by one. Cover and marinate for 2-3 days at room temperature.
STEP 6/15
It's salted radish that's been 2 days. You can see the radish that's pretty much out of breath
STEP 7/15
If you tilt the kimchi container, a lot of water came out of the radish. This is the basis of dongchimi soup. Never wash pickled radishes or throw away the yogurt. Put the seasoned vegetables in this kimchi container
STEP 8/15
Prepare 2 handfuls of chopped chives
STEP 9/15
Prepare 20tol of garlic, 5tol of ginger, 2 pears, and 45 fermented peppers. I bought fermented peppers from a vegetable store in the market.
STEP 10/15
Slice garlic and ginger thinly in a cotton cloth pocket. Then, add 1/2 cup of pepper seeds and tie the mouth well.
STEP 11/15
And put it in a kimchi container with pickled radish. I'd like some fermented peppers, too. Remove the seeds washed clean and cut thinly and put them in a kimchi container containing pickled radish
STEP 12/15
Prepare 5 liters of water, add 1/4 cup of salt, and pour it into a kimchi container
STEP 13/15
Then, cover the prepared chives with the lid of the kimchi container and cook them at room temperature.
STEP 14/15
I opened the lid for four days
STEP 15/15
The weather is warm these days, so I've already tasted it. Put it in the kimchi refrigerator and take it out. Cut the radish and put it in a bowl and pour the soup over it. If the soup is too salty, add bottled water and dilute it.
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