Radish Greens Kimchi (Altari Kimchi)
How to Make Delicious Radish Greens Kimchi with Young Radishes!
If you love radish kimchi, this recipe using young radishes harvested in autumn is a must-try! The radishes are tender, and the greens are so soft and crisp, resulting in a wonderfully refreshing and crunchy kimchi. You can also watch the video tutorial at https://youtu.be/ZJMeyAtaBSA.
Ingredients- 2 bunches young radishes (approx. 6.7kg)
- 2 handfuls chopped scallions
- 1/2 apple
- 10 dried chili peppers
- 3 cups gochugaru (Korean chili flakes)
- 4 handfuls minced garlic
- 2-inch piece ginger
- 1 cup anchovy sauce
- 1.5 cups salted shrimp
- 2 cups glutinous rice paste
- 2 cups kelp broth
- A pinch of sesame seeds
Cooking Instructions
Step 1
Prepare 2 bunches of fresh young radishes, weighing approximately 6.7kg. This is the perfect time to make kimchi with young radishes before the main winter radishes become available. Their tender greens and sweet flavor make for an exceptional kimchi.
Step 2
Gently remove any tough parts between the leaves and the radish roots, as well as any cotyledons. Leave the tender green stalks intact.
Step 3
Do not peel the radishes. Simply trim off any dirty spots and the very tips of the roots. Leaving the skin on contributes to a crispier texture.
Step 4
Wash the radishes thoroughly about three times, gently rubbing them with a clean kitchen towel or paper towel to remove all dirt and impurities. Ensure they are spotless.
Step 5
Dissolve 2.5 cups of coarse sea salt in 5 liters of water to create a brine. Stir well until the salt is completely dissolved.
Step 6
Pour the brine evenly over the washed radishes to moisten them. Sprinkle about two handfuls of salt specifically onto the radish roots. Let them cure for 3 to 4 hours, turning them over once halfway through to ensure even salting.
Step 7
To make the glutinous rice paste, combine 2.5 cups of water and 1 tablespoon of glutinous rice flour in a pot. Whisk until smooth, then cook over low heat, stirring constantly, until it thickens into a paste. Let the paste cool completely before use.
Step 8
Prepare the kelp broth. In a pot, add 4-5 cups of water, 5g of kelp, and 4 dried pollack (or anchovies). Bring to a boil, then remove the kelp. Reduce the heat and simmer the pollack for another 15-20 minutes to extract a rich broth.
Step 9
Prepare the ingredients for the kimchi paste. Core and chop the apple into manageable pieces. Soak the dried chili peppers in lukewarm water briefly, then chop them for easier blending. Cut the scallions into appropriate lengths for mixing into the kimchi.
Step 10
Rinse the salted radishes lightly under cold running water to remove excess salt. Drain them thoroughly in a colander. Properly draining the radishes is crucial for preventing them from becoming mushy.
Step 11
Once drained, cut the radishes into bite-sized pieces. Avoid cutting them too small; pieces that are easy to eat in one bite will provide a better eating experience.
Step 12
In a blender, combine 4 handfuls of minced garlic, 2-inch piece of ginger, 1/2 chopped apple, 10 dried chili peppers, 1.5 cups of salted shrimp, and 2 cups of the prepared kelp broth. Blend until smooth to create the kimchi paste base.
Step 13
In a large bowl, combine the prepared radishes, chopped scallions, 3 cups of gochugaru, 1 cup of anchovy sauce, 2 cups of glutinous rice paste, and the blended paste. Gently mix everything together with your hands, ensuring the seasoning coats the radishes and greens evenly. Transfer the kimchi to an airtight container, pressing down firmly to remove air pockets. Leave it at room temperature for about a day to begin fermentation, then refrigerate to mature for a delicious, refreshing radish greens kimchi.
