Hi, everybody
Today let's make
special kimchi Chonggak kimchi. In English "Ponytail radish kimchi". Its looks like this
I mean a person's like a hair ponytail
Crispy radish plus leaves
Lots of vitamins and minerals in this kimchi. My favourite Kimchi. Let's start
i like this sound. You see this round this part like between
Some dirt. I use this way to clean
When you see some dead leaves and just cut it off and use this
Cut this way
Cut it in half so many ponytail guys in this basin, and then we are going to soak this
let's give you the good shower, and
Salt. I'm using Kosher Salt 1/2 cup
Sprinkle and evenly and mix this with your both hands, but treat them like your baby
30 minutes after turnover, and then another 30 minutes which means one hour
soaking time Meanwhile I'm going to prepare Kimchi paste for this so let's make a porridge
So using this time just all-purpose flour
quarter cup mix you need 2 cups of water and stir it well and
Bring to a boil so make a porridge keep stirring until it thickens
Occasionally you have disturb because not to burnt on the bottom
Half an onion. We are going to mince it
remove the tip
Okay, come back to our poridge
and now you see this is the moving or it will be moving and sooner or later is a bubble this it comes up and
I will use some sugar
very thin poridge
Lets cool it down. So look at this. This is lots of water comes out okay, so I'm going to turn over
[Booboo]
Ponytail guys are very withered right now
and
It's getting soft so 30 more minutes later. I'm going to wash and drain
Watch this this way and rinse, drain couple of the times
See I see it on the bottom nothing here
poridge is cool down, so we need fish sauce quater cup
If you don't have a fish sauce use the soy sauce 1/4 cup half pepper Flakes 1 cup
ok and add this Kimchi paste mix this well
Put it in the basin
mix well
this is Pony tail Kimchi. Easy. Isn't it?
just look at this really ponytail I usually these are two guys and together put together and
Wrap this like this. Isn't it pretty? yeah and like this
Hmmm smells so good. I love fresh Kimchi
Keep it in the glass jar or container
Close the lid then you can eat it from now
But when it is fermented more tasty. Keep it in the room temperature around
One day or two days it depends on temperature. Where you live if you live in one country?
Maybe it takes you only one one day to ferment two days
I kept this in the outside of the frigerator, and then I can smell some like a sour smell from here. Let's so open it
Yay looks like this. See, you see the juice scoop some Kimchi juice from the bottom to the top
several times
So that your gimchi will be juicy. Do this for any type of kimchi you make I'm going to taste this I'll show you
So one bit this guy this see
Where should I put this? In the refrigerator from now
Let's taste it. This is just freshly made rice
hmm
oh my god. So delicious.
Today we made ponytail radish Kimchi. It's called Chonggak kimchi
so delicious
Crunchy enjoy my recipe see you next time bye