🔔 dried slices of radish kimchi. (1T = rice spoon)
dried slices of radish 500g, dried red pepper leaves 15g, Hwangtae 50g, mirin 3T
jocheong glutinous rice paste: 4T (80g) glutinous rice powder, 1.5L water, 250g jocheong
Seasoning: 4T (60g) coarse salt + 2T (30g) coarse salt, 200g coarse red pepper powder, 1/2T minced ginger, 3T (40g) minced garlic, 100g jocheong, 3T sesame seeds

✨ dried slices of radish kimchi.
1. Dried slices of radish, wash the dried red pepper leaves and put them in a sieve.
2. Add 80g of glutinous rice powder and 1.5L of water and boil over high heat while stirring.
3. When it boils, add 250g of jocheong and boil over medium heat for 1 minute. (Jocheong glutinous rice paste completed).
Cool to room temperature.
4. Wash Hwangtae. Add 3T of mirin, mix and leave for 30 minutes.
5. Add 1.1L of cooled glutinous rice paste and 4T (60g) of coarse salt and dissolve the salt.
6. Add 200g (2½ cups) of coarse red pepper powder, 1/2T of minced ginger, and 3T (40g) of minced garlic and mix.
7. Add dried slices of radish, red pepper leaves, and Hwangtae and mix.
Leave it like that for 4-5 hours.
8. Add 2T (30g) of coarse salt to 200ml of glutinous rice paste and dissolve the salt.
9. Add dried slices of radish, 9, and 100g grain syrup and mix.
10. Add 3T sesame seeds and mix.
Store in a cool place for a week, then refrigerate and consume.
In hot summer, leave it at room temperature for just half a day and then immediately refrigerate it.

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