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hi everybody today we are going to learn
how to make t chimi Tong chimi is
literally translated winter gimchi but
made with reddish water gimchi so I'm
going to use whole this small size
reddish My grandmother used to make this
huge Earth well jar on
full of Tong chimi The Taste is like a
PO soda I still remember the delicious
taste but this is small
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portion 2 and2 kilog around 5 lb I
already pre-measured and pre-washed cute
isn't it
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it is usually with leaves but yesterday
I found this only and but I'm going to
use because we need some green stuff for
even garnish so this is a small uh
reddish you know different kinds of
reddish and I'm going to use this amount
leaves just wet this
first I prepared this glass jar so when
I make don't me I always use this around
6 L rolled in
salt put it in the
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jar keep this in the fridge for 4 days 1
2 3 4 4
days see you
later this guy was sitting in the fridge
for 4 days full 4 days L of liquid came
out of the radishes now we are going to
pour some water here so water and some
spices Korean pear I prepared but you
can use Bosco pear too and green onion
red chili green chili and some garlic
onion and ginger I'm going to start with
Ginger Ginger
and four cloves minced garlic let's
use ginger and garlic I'm going to use a
cheese
cloth drop this here with the fork
make tiny tiny little holes on the
peppers and
add so
onion next pour some water into the jar
about 2
L and green onion I washed this already
and add
this yeah
peel the pear about one cup worth and
then slice this into qu in thick and
then
add stir this brine mixture so that it's
evenly
saled we need to wait until it ferments
for couple of days 2 days or 3 days so
when it's ready I'm going to film and to
show you 2 Days Later I got this really
delicious ferment don't now you will see
a little like bubbles comes up on the
surface strong sour flavor and that's it
think this
one delicious so two days just the
outside refrigerator we got the really
delicious broth and don't Chim me so
tasty and keep this in the refrigerator
from now on and whenever you need and
take it out from the refrigerator and
and cut into slices or whatever your
bite size and serve with rice so now I'm
going to take out garlic and ginger
pouch you remember the cheese cloth all
this delicious flavor already came out
so we don't need this guy anymore I'm
going to use red chili and green chilies
as a
garnish and so a little leaf okay
I got this little cute guy let's cut
this in
half looks really
tasty and I'm going to show you two ways
so
first cut this is
lengthwise like this way bite size
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some garnish with this
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leaves D the
chili also Ice Cube
today we made tongi me served with rice
rice cake or steamed sweet
potato
M next time I'm going to show you how to
make cold noodle soup using T chimi
enjoy my recipe see you next time
bye-bye
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he
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