trimming a bachelor's radish

Throw away the yellow leaves, remove the slightly stiff leaves on the outside, and leave them to boil soybean paste soup later.

Cut off the soil between the stem and radish as if you are digging well, but be careful not to fall off the leaves.

Slightly scratch the surface.
If you scratch too hard, the radish will be cut off, so scratch it gently.

Wipe it off with a sponge, and rinse it 2-3 times.

Trim and wash the chives.

Put the washed young radish kimchi in a large bowl and put 2T of New Su.

Add about 4 handfuls of thick salt.

Pour water, toss, and marinate for 1 hour and 30 minutes.

Making sticky rice paste.
Fold the powder and add it when the water boils. Then you can make it quickly.

Turn it over once in the middle.

Stir the glutinous rice flour water into boiling water and boil it until it is porridge.

When it boils up in the middle, it's done. It's hot, so let it cool for a while.

Cut pears, apples, and onions in moderation and grind them with a blender.

Remove pickled radish in a strainer and drain the water.
You can rinse it once, or if you wash it clean, you can just do it.

Add ground garlic, fish sauce, and red pepper powder and mix.

Add ground vegetables and mix.

Add 80% of the glutinous rice paste.
(I'm going to buy green onion and use 1/3 of it for green onion kimchi)

Add 1T of ginger powder.
You don't have to put it in according to your preference. You can use it if you put in a lot.

Add 3T of rice grain syrup. Use grain syrup to avoid sugar.

Add 1 cup of plum juice

Chop one onion, chop the chives and mix them with the young radish kimchi.

Mix all the sauce and mix it with radish, chives, and onions
Chonggak kimchi is done!!!
(We used 80% of the seasoning we made and made 20% of the remaining glutinous rice paste, remaining chives, and even green onion kimchi.)

Season and add 3T of salt.

If you mix it with the 20% remaining sauce

Green onion kimchi is done