Chonggak Kimchi (총각김치)

Name: Chonggak Kimchi
Total time: 56 min
Yield: 7
Cuisine: Korea
Ingredients: 15 pcs young radishes; 8 tbsp Korean coarse sea salt; 4 tbsp sweet rice paste; 1 tbsp sweet rice powder; 120 ml water; 120 ml gochugaru; 2 tbsp saeujeot; 4 tbsp fish sauce; 2 tbsp garlic; 1 tsp grated ginger

Korea

A traditional Korean fermented vegetable salad made from small white radishes with leafy stems. Chonggak kimchi is denser and crunchier than kimchi made from larger radishes, and is perfect for home preparation.

Ingredients

15 pcs young radishes
8 tbsp Korean coarse sea salt
4 tbsp sweet rice paste
1 tbsp sweet rice powder
120 ml water
120 ml gochugaru
2 tbsp saeujeot
4 tbsp fish sauce
2 tbsp garlic
1 tsp grated ginger

Steps

Thoroughly wash the radishes, remove dirt, trim the root end, peel off the dark skin at the tip, clean with a knife, and discard any damaged leaf stems.
In a large bowl, place a portion of the radishes, generously sprinkle them with salt, add another layer of radishes and sprinkle salt again, repeat until all radishes and salt are used; let sit for 2–4 hours, stirring occasionally.
Prepare the sticky rice paste: combine the sweet rice paste, sweet rice powder, and 120 ml water, then cool.
Mix gochugaru, saeujeot, fish sauce, minced garlic, and grated ginger until smooth and let it rest.
Rinse the radishes in cold water twice and drain.
Return the radishes to a large bowl, add the prepared rice paste and the spice mixture, and mix thoroughly by hand (wearing kitchen gloves if desired) until each radish and stem is evenly coated.
Transfer the radishes to an airtight container, press them down firmly with your hand, and leave at room temperature for 2 days.
After 2 days, seal the lid and store the kimchi in the refrigerator; it will be ready to eat in a few days, and the full flavor will develop after 2 weeks.