If you don’t know Kimchi, go to wikipedia or google now.
If you do, you know that Kimchi is all about red and spicy flavor. Plus it is sometimes very smelly when it is fermented which is exactly what I love.
But, there are also white Kimchi without red pepper. I remember my mom breaking shallow layer of ice of Dongchimi(winter water kimchi) in a giant jar for that day’s portion in winter time when I was young. For a child who doesn’t like strong flavor like spicy cabbage Kimchi, Donchimi’s chilly sour soup and sweet crispy radish brought me delight and goosebumps in snowy winter day morning.
Maehwa Kimchi recipe here is kind of new even to me. It seems more elegant version of Donchimi. It is named after the shape of blossomed maehwa(apricot flower). It is much easier than usual Kimchi recipe and beautiful. No need to mention about flavor! Clean and sweet-sour flavor with crispy bite of radish remind me of that winter day with my family.
You can try this any time of the year and enjoy with meat or any heavy dish to clean up your palate.
Radish (Preferably Korean, more than 2 inch radius) 2 lb
Carrot (more than 1 inch radius) 2
Sea salt ¾ C
Sugar 10 Tablespoon
Vinegar 5 Tablespoon
Cookie cutter (preferably Maehwa shape), natural color (prickly pear powder, you can substitute)
How to make
- Slice radish and carrot 1 inch thick and soak in brine with 3 cups of water and 2/3 cups of sea salt for 2 hours.
4. Make a Kimchi water – 4 cups of clean water, sugar, vinegar, 2 teaspoons of coloring and 5 tablespoons of sea salt. Put radish in the water.
5. After about a day, put in the refrigerator and serve cool.
A tip for this Kimchi is to make small portion and spend them quickly –like within a week quickly- because you don’t want to lose the crispness of radish when you bite.