The Art of Crafting Authentic Andong-Style Kimchi
Meet Ju Myungji, affectionately known as the “kimchi queen” after sharing her delicious creations with her church community. Today, we’re thrilled to share her secret recipe for seasoned, dried radish kimchi, a traditional Andong-style delicacy.
Selecting the Finest Ingredients
To begin, gather the following essential ingredients:
- Thinly sliced radishes, crisp and fresh
- Dried squid, cut into small strips
- Dried red pepper leaves or raw perilla leaves
- Red chili flakes, adding a burst of heat
- Minced garlic, for added depth of flavor
- Rice syrup or corn syrup, providing sweetness
- A drizzle of honey, for a touch of warmth
- Fish sauce and soy sauce, enhancing umami flavors
The Preparation Process
Drying the Radishes
Wrap the thinly sliced radishes in a cloth and place them in a cool, sunny area. Allow them to sit for approximately two weeks, or until they reach the perfect level of dryness. If you’re concerned about dehydration, consider doing this step in the fall. And remember, if it rains, bring the radishes inside to prevent moisture buildup.
Rehydrating and Preparing the Squid
Soak the dried squid strips and red pepper leaves in warm water for about 30 minutes. Afterward, squeeze out any excess moisture to ensure the sauce absorbs perfectly.
Crafting the Signature Sauce
Combine the red chili flakes, minced garlic, rice syrup, honey, fish sauce, and soy sauce to create a rich, harmonious sauce.
Assembling the Kimchi
Pour the sauce over the dried radishes and massage them firmly for 30 minutes, ensuring every bite is infused with flavor. Then, leave the kimchi in a container at room temperature for 2 to 3 days to ferment. Finally, refrigerate it and enjoy throughout the winter season.
Tips from the Kimchi Queen
Remember, the key to success lies in the preparation process. Take your time, and don’t be afraid to experiment with flavors until you find the perfect balance. Happy kimchi-making!
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