"Bachelor" Kimchi

Servings: 10

Yield: 2 quarts

Ingredients

Procedure

Preparation:

Radish

Wash radish with greens attached carefully in cold water (peel if needed to remove skin blemishes)and drain well.

Place the radishes (with greens attached) into a large bowl and sprinkle with salt, turning to ensure all radishes and greens are well salted.

Let stand for about 30 minutes, then rinse and drain.

Seasoning Paste

Separate and peel the garlic.

Cut peppers in half lengthwise and remove the stem and seeds.

Peel the ginger and cut into smaller pieces.

Place the garlic, ginger, and peppers into a blender with just enough water to blend into a smooth paste.

Trim the green onion to remove roots and discolored leaves, rinse well in cold water, and cut into roughly 1 1/2 inch long pieces.

Place all ingredients into a mixing bowl and mix well, adding small amounts of water if needed to maintain a pourable paste.

Final

Rub the seasoning paste into the radishes and attached greens, then place into one or more clear glass jars, making sure to leave room at the top for expansion.

Let stand at room temperature for 24 to 48 hours, then refrigerate.

Serve cold or at room temperature as part of a ban chan array with Korean meals.

Tips

Use gloves when mixing any type of hot peppers.

Nutrition Facts