I'll take off the strong radish
Cut out the soil between radish and radish with a knife and trim it.

Wash the trimmed radish in running water.

When you make dongchimi, don't peel radish.
So that the radish doesn't get too soft
It's crunchy. Also, it is said that it tastes cool if you put radish leaves in it, so please refer to it.

Let's pickle the radish.
Prepare a wide basin or tray
Add 1 cup of salt
Roll the radishes one at a time.

Roll all radishes prepared in the same way in salt.
If you roll the radish to sleep
The radish is salted and pickled a little faster
In this process, moisture escapes and gives a rich texture.
Marinate it for 8 hours.

Don't throw away the leftover radish leaves

It's good to boil and use.

Wash pickled radishes and put them in a basket.

While the radish is pickled
Gat, please prepare the chives by trimming them.

Add 3 spoons of salt to 1L of water
Melt the salt.

And marinate the chopped mustard and chives for an hour.
If you pickle it for too long, the salty taste gets stronger
Please be punctual.
without pickling the chives and the mustard
If you just put it in, the soup can smell green.

Squeeze the water out of the pickled chives and gat
Add mustard leaves, green onions, and 1 cheongyang pepper
Please tie it together.

Put 2 pieces of dried kelp, 5 green onion roots, 20g of pepper seeds, 50g of sliced garlic, and 30g of sliced ginger together
In a wide bowl, add 1 cup of salt to 1L of lukewarm water (5 cups with paper cups)
Melt the salt.
Then mix the remaining 4L of cold water (20 paper cups).
Put the seasoning ingredients in the kimchi container on the floor
Put the pickled radish on top of it
Add the chives, gat, and cheongyang pepper
Divide one pear into four pieces (remove the seeds) together
I'd like a handful of jujube, too.
And pour the salt water you made and you're done!
* covered and well ventilated
It will be aged in a cool place for 15-20 days and refrigerated.

All Things Complete Dongchimi ^^