Chonggak Kimchi (Egész Kicsi Retek Kimchi)
A chonggak kimchi, vagyis az egész kicsi retek kimchi, egy hagyományos koreai étel, amely friss, fűszeres retekből készül. A kicsi reteket fűszeres pasztával töltik meg, majd erjesztik, hogy a mély ízek kiemelkedjenek. Az étel az ínycsiklandó koreai köretek közé tartozik, és friss tavaszi ételként különösen népszerű. A chonggak kimchi könnyedén elkészíthető, és gazdag probiotikumokban, amelyek jótékony hatással vannak az emésztésre.
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Elkészítési Lépések
1
Wash the chonggak radishes thoroughly and cut off the ends. If they are very large, cut them into halves or quarters.
Make sure the radishes are washed well to remove dirt and impurities.
2
Sprinkle the radishes with coarse sea salt and let them sit for 1-2 hours to release water.
You can massage the salt into the radishes for more even salting.
3
Rinse the radishes under cold water to remove excess salt, then drain them well.
Ensure the radishes are completely drained to prevent them from being too salty.
4
Grate the garlic and ginger, and mix them with Korean red pepper flakes (gochugaru), fish sauce, and sugar to form a thick paste.
Adjust the amount of gochugaru based on your preferred spice level.
5
Chop the spring onions into small pieces and add them to the garlic-ginger paste.
Chop the spring onions finely to ensure they are evenly distributed in the kimchi.
6
Stuff the radishes with the garlic-ginger paste, ensuring they are evenly coated.
You can use gloves to avoid staining your hands with the chili paste.
7
Once all radishes are stuffed, place them in a clean jar and press down to remove air bubbles.
Leave space at the top of the jar to allow for expansion during fermentation.
8
Cover the jar loosely and let the kimchi ferment at room temperature for 2-3 days.
You can adjust the fermentation time depending on how sour you like the kimchi.
9
Once fermented, store the chonggak kimchi in the refrigerator to slow down the fermentation process.
Chonggak kimchi is best enjoyed chilled, and can be kept in the fridge for up to a week.
