How to make 'Altari Kimchi' How to make crunchy and delicious Ch
I made Altari Kimchi and Chonggak Kimchi while buying Altari sedan on the market day. There are 10 at a time, and if there are a few large ones, there are 8 at a time. It's good to put in a lot, but it's hard to trim the altari, so I only put in a sedan. I think the altari made in spring tastes better than the radish kimchi made in autumn.
6 serving
Within 999 minutes
배고픈엄마
Ingredients
  • a bachelor´s office
    3pack
  • a sun-dried salt
    1.5cup
  • Water
    4cup
  • fish sauce
    14TS
  • Red pepper powder
    20TS
  • crushed garlic
    3TS
  • chopped ginger
    1/2TS
  • plum extract
    3TS
  • instant rice
    3TS
  • anchovy broth
    1cup
  • salted shrimp
    3TS
  • onion
    1ea
  • anchovy broth
    1/2cup
Cooking Steps
STEP 1/26
Altari 3rd stage, 28 altari.
STEP 2/26
It removes yellow leaves, soft leaves, cuts off the radish ends with a knife, and cleans the soil of the altari under running water. That way, the white radish won't get dirt on it again when peeling the altari.
STEP 3/26
Then, use the transitional rule to scratch off the shell of the altari. It doesn't matter if you peel it with a filler. I'm done peeling the altari, which requires the most care.
STEP 4/26
And cut the trimmed altari.Cut the small dried radish in half lengthwise, cut it in half.
STEP 5/26
And cut the regular size of the fish into quarters.
STEP 6/26
There are also large altari-sized ones. I cut it into five pieces.
STEP 7/26
Place the trimmed altari in a large bowl. Then prepare 1 + 1/2 cup of sea salt, grab a large bottle of liquor with your hands, and sprinkle evenly over the altari. Then, place a layer of trimmed altari and sprinkle salt evenly on top,
STEP 8/26
Sprinkle it on the fish and pour 4 cups of water into the remaining sea salt, mix it evenly, and pour it toward the edge of the bowl.
STEP 9/26
And marinate for two hours.
STEP 10/26
In the middle of the pickling, turn over the top and bottom once.
STEP 11/26
For two hours, wash the salted altari twice under running water.
STEP 12/26
Then, drain as much water as possible through a sieve.
STEP 13/26
Fourteen zooms of pickled altaris were caught with one hand.
STEP 14/26
Put 14 tablespoons of clear fish sauce, 20 tablespoons of red pepper powder, 3 tablespoons of minced garlic, 1/2 tablespoons of minced ginger, and 3 tablespoons of plum extract in a large bowl.
STEP 15/26
Put 3 tablespoons of rice in a blender.
STEP 16/26
And pour 1 cup of anchovy broth of kelp and grind it finely. Instead of sticky rice porridge, I grind rice.
STEP 17/26
And pour it into the sauce bowl.
STEP 18/26
And peel an onion in a blender and cut it thickly.
STEP 19/26
Then add 3 tablespoons of salted shrimp and grind it finely.
STEP 20/26
And pour it into the sauce bowl.
STEP 21/26
Mix it evenly to make kimchi seasoning.
STEP 22/26
Then, add the drained altari to the seasoning and mix well. Put the altari and Chonggak kimchi mixed with kimchi seasoning in a kimchi container.
STEP 23/26
Pour 1/2 cup of kelp anchovy broth into the seasoning bowl.
STEP 24/26
Then, rub the excess seasoning left in the seasoning bowl with your hands to wash it.
STEP 25/26
Pour it into the kimchi container containing the bachelor's tea.
STEP 26/26
Close the lid of the kimchi container, leave it at room temperature for about a day, and put it in the kimchi refrigerator.
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