Crispy and Refreshing Korean Radish Greens Kimchi (Altari Kimchi)
Easy Altari Kimchi Recipe with 2 Bunches of Radish Greens: Fresh Ingredients and Delicious Seasoning for a Crispy and Cool Flavor!
Introducing an Altari Kimchi recipe that anyone can easily follow at home. This kimchi boasts the delightful crispiness of radish greens and a refreshing, cool taste, making it a satisfying staple side dish that reduces mealtime worries. Create delicious Altari Kimchi with fresh ingredients and heartfelt seasoning!
Kimchi Ingredients- 4kg Korean radish greens (Altari) (2 bunches)
- 2 cups coarse sea salt
- 2L water
Flour or Sweet Rice Paste (for Kimchi Seasoning Consistency)- 3 Tbsp flour (or sweet rice flour)
- 300ml water
Delicious Kimchi Seasoning- 4 red chili peppers
- 2 slices ginger (sliced)
- 1/4 pear
- 1/2 onion
- 3 Tbsp minced garlic
- 1 cup gochugaru (Korean chili flakes, measuring cup)
- 1 Tbsp sugar
- 2 Tbsp maesilcheong (plum extract)
- 4 Tbsp fish sauce (for broth)
- 2 Tbsp salted fermented shrimp (minced)
- 3 Tbsp flour (or sweet rice flour)
- 300ml water
Delicious Kimchi Seasoning- 4 red chili peppers
- 2 slices ginger (sliced)
- 1/4 pear
- 1/2 onion
- 3 Tbsp minced garlic
- 1 cup gochugaru (Korean chili flakes, measuring cup)
- 1 Tbsp sugar
- 2 Tbsp maesilcheong (plum extract)
- 4 Tbsp fish sauce (for broth)
- 2 Tbsp salted fermented shrimp (minced)
Cooking Instructions
Step 1
Prepare the Altari Radish Greens: Trim off any yellow or wilted leaves from the radish greens. Carefully scrape off any dirt or debris from between the radish greens and the roots using a knife.
Step 2
Wash the Altari Radish Greens: Gently scrub the outer surface of the prepared radish greens with a soft sponge to remove any remaining dirt or debris, ensuring they are thoroughly clean.
Step 3
Cut the Radish Greens and Roots: Depending on the size of the radish roots, cut them in half or into quarters. Also, cut the radish greens into bite-sized pieces, about 5-7cm long.
Step 4
Salt the Radish Greens (Step 1): In a large kimchi container, dissolve 1.5 cups of coarse sea salt in 2L of water. Add the cut radish greens and sprinkle the remaining 0.5 cup of coarse salt evenly over them. Pay special attention to sprinkling salt on the firmer root parts, as they take longer to cure than the greens.
Step 5
Salt the Radish Greens (Step 2): Let the radish greens cure for about 2 hours. In between, mix the radish greens once or twice to ensure even salting. After 2 hours, the radish greens should be flexible and bend without breaking when gently curved.
Step 6
Rinse and Drain the Radish Greens: After salting, rinse the radish greens and roots thoroughly under running cold water 3-4 times to remove any residual salt and impurities. Drain them well in a colander.
Step 7
Make the Flour Paste: In a pot, combine 3 Tbsp of flour (or sweet rice flour) with 300ml of cold water. Whisk well to ensure there are no lumps. Cook over medium-low heat, stirring constantly from the bottom of the pot, until the mixture becomes translucent and thickens into a paste. Remove from heat and let it cool completely.
Step 8
Prepare the Kimchi Seasoning: In a blender, combine 4 red chili peppers, 2 slices of ginger, 1/4 pear, and 1/2 onion. Blend until smooth. In a large bowl, mix the cooled flour paste, the blended vegetable mixture, 3 Tbsp minced garlic, 1 cup gochugaru, 1 Tbsp sugar, 2 Tbsp maesilcheong, 4 Tbsp fish sauce, and 2 Tbsp salted fermented shrimp. Mix everything thoroughly to create the delicious kimchi seasoning.
Step 9
Mix the Altari Kimchi: Add the drained radish greens and the prepared kimchi seasoning to a large kimchi container. Gently mix with your hands, ensuring the seasoning coats the radish greens evenly. Your Altari Kimchi is now ready!
Step 10
Ferment and Store: Transfer the finished Altari Kimchi to an airtight kimchi container. Let it sit at room temperature for one day to begin fermentation, then store it in your kimchi refrigerator. Allow it to ferment to your preferred taste and enjoy your delicious, crispy, and refreshing Altari Kimchi!
