Whole-radish kimchi (Chongakkimchi) is a type of winterkimchi.It is prepard with firm radishes, indian mustard leave, and pungent green pepper. Small and firm radish are trimmed, cleaned and stacked in a jar. Other materials such as green pepper and green thread onion are added to the radishes after salting and rinsing. Brine is poured over the vegetables in the jar for covering them.

Preparation procedure for whole-cabbage kimchi

Ingredients

• 2 bundles of small Korean white radishes
• 1 cup of coarse salt, 2 oz small green onion, and 3 green onions
• 1 cup red pepper powder
• 3 knob ginger, 1 head of garlic,1tbsp. pinenuts, red pepper threads
• 5 tbsp. soused shrimp, and 1tbsp. sugar

Methods

1. Trim the whole radishes and remove the outer leaves washing well. Sprinkle with salt and allow to stand.
2. Cut the green onion and chopp the garlic and ginger finely.
3. Take two small green onions at a time and make them into a small bundle.
4. When the radish is well-salted, wash it and drain to remove any access water. Mix the salted radish with the red pepper powder.
5. When the radish is fully colored, add chopped garlic, green onion and mix thoroughly and store it in a crock. HINT: Select radishes with fresh green tops and thick, stubby roots.

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