Homemade altari (ponytail radish) kimchi ππ by krntr23 5 Comments krntr23 2 years ago If you’re curious, here’s a video of how I made it, along with the recipe (pretty much Maangchi’s recipe with a couple of deviations..)[https://youtu.be/hva4dHzjH6g?si=vqmNzw_0dBsat4tV](https://youtu.be/hva4dHzjH6g?si=vqmNzw_0dBsat4tV)​**INGREDIENTS**– 3kg cleaned and peeled ponytail radish (sliced lengthways)– ΒΎ cup coarse sea salt​– 3 stalks green onion, sliced diagonally into 2cm pieces.​– ΒΌ cup plain flour– 2 cups water– 1Β½ tbsp sugar​– 1 cup gochugaru (Korean chilli flakes/powder)​**YANGNYUM**– a large handful garlic cloves– 1 heaped tbsp minced ginger– Β½ medium onion– ΒΌ cup fish sauce– 1 heaped tbsp seojeot (Korean salted shrimp – if unavailable, use more fish sauce)​​**PREPARE THE RADISH**1. Salt the radish and let it sit for 1 hour, mixing everything up at the 30 minute mark.2. Thoroughly rinse off all the salt and drain​**YANGYUM PREP (kimchi paste)**3. combine ΒΌ cup plain flour and 2 cups water in a pot and cook on low until thick (around 5 minutes)4. add sugar to flour mixture, stir, and set aside to cool​5. combine all the ingredients titled YANGNYUM and blend until smooth.6. once flour porridge is cool, combine with YANGNYUM, 1 cup gochugaru and sliced green onion in a large bowl.7. add the salted and RINSED radish to the paste, coating every radish evenly.​7.5. eat fresh or leave to ferment (below)8. place in an airtight container and leave at room temperature for 1-3 days (depending on your local climate) before putting in the fridge. madasitisitisadam 2 years ago Gorgeous! General-Froyo-2826 2 years ago Such beauty! π Cherry_Hammer 2 years ago Ooooooh, my favorite! It looks delicious! theantdog 2 years ago Yes nice ponytail radisWrite A CommentYou must be logged in to post a comment.
krntr23 2 years ago If you’re curious, here’s a video of how I made it, along with the recipe (pretty much Maangchi’s recipe with a couple of deviations..)[https://youtu.be/hva4dHzjH6g?si=vqmNzw_0dBsat4tV](https://youtu.be/hva4dHzjH6g?si=vqmNzw_0dBsat4tV)​**INGREDIENTS**– 3kg cleaned and peeled ponytail radish (sliced lengthways)– ΒΎ cup coarse sea salt​– 3 stalks green onion, sliced diagonally into 2cm pieces.​– ΒΌ cup plain flour– 2 cups water– 1Β½ tbsp sugar​– 1 cup gochugaru (Korean chilli flakes/powder)​**YANGNYUM**– a large handful garlic cloves– 1 heaped tbsp minced ginger– Β½ medium onion– ΒΌ cup fish sauce– 1 heaped tbsp seojeot (Korean salted shrimp – if unavailable, use more fish sauce)​​**PREPARE THE RADISH**1. Salt the radish and let it sit for 1 hour, mixing everything up at the 30 minute mark.2. Thoroughly rinse off all the salt and drain​**YANGYUM PREP (kimchi paste)**3. combine ΒΌ cup plain flour and 2 cups water in a pot and cook on low until thick (around 5 minutes)4. add sugar to flour mixture, stir, and set aside to cool​5. combine all the ingredients titled YANGNYUM and blend until smooth.6. once flour porridge is cool, combine with YANGNYUM, 1 cup gochugaru and sliced green onion in a large bowl.7. add the salted and RINSED radish to the paste, coating every radish evenly.​7.5. eat fresh or leave to ferment (below)8. place in an airtight container and leave at room temperature for 1-3 days (depending on your local climate) before putting in the fridge.
5 Comments
If you’re curious, here’s a video of how I made it, along with the recipe (pretty much Maangchi’s recipe with a couple of deviations..)
[https://youtu.be/hva4dHzjH6g?si=vqmNzw_0dBsat4tV](https://youtu.be/hva4dHzjH6g?si=vqmNzw_0dBsat4tV)
​
**INGREDIENTS**
– 3kg cleaned and peeled ponytail radish (sliced lengthways)
– ΒΎ cup coarse sea salt
​
– 3 stalks green onion, sliced diagonally into 2cm pieces.
​
– ΒΌ cup plain flour
– 2 cups water
– 1Β½ tbsp sugar
​
– 1 cup gochugaru (Korean chilli flakes/powder)
​
**YANGNYUM**
– a large handful garlic cloves
– 1 heaped tbsp minced ginger
– Β½ medium onion
– ΒΌ cup fish sauce
– 1 heaped tbsp seojeot (Korean salted shrimp – if unavailable, use more fish sauce)
​
​
**PREPARE THE RADISH**
1. Salt the radish and let it sit for 1 hour, mixing everything up at the 30 minute mark.
2. Thoroughly rinse off all the salt and drain
​
**YANGYUM PREP (kimchi paste)**
3. combine ΒΌ cup plain flour and 2 cups water in a pot and cook on low until thick (around 5 minutes)
4. add sugar to flour mixture, stir, and set aside to cool
​
5. combine all the ingredients titled YANGNYUM and blend until smooth.
6. once flour porridge is cool, combine with YANGNYUM, 1 cup gochugaru and sliced green onion in a large bowl.
7. add the salted and RINSED radish to the paste, coating every radish evenly.
​
7.5. eat fresh or leave to ferment (below)
8. place in an airtight container and leave at room temperature for 1-3 days (depending on your local climate) before putting in the fridge.
Gorgeous!
Such beauty! π
Ooooooh, my favorite! It looks delicious!
Yes nice ponytail radis