Aha Bujang's Manneung Kimchi Sauce and Altari Kimchi

• 5 bunches of altari radish
• 1 tablespoon glutinous rice flour
• 3 cups fermented sand lance sauce (600ml)
• 2 cups fine chili powder (400ml)
• 1 cup white sugar (200g)
• 4 tablespoons Miwon
• 1/2 cup minced garlic (100g)
• 2 tablespoons minced ginger
• 2 tablespoons onion powder
• 2 cups grated onion

Recipe 🍳

Cooking tips 💡

• Making the kimchi directly without salting the radishes allows a naturally refreshing broth to release from the radishes, making it even more delicious.
• The all-purpose kimchi sauce can be stored in an airtight container in the refrigerator for over a month and used immediately for various types of kimchi.
• Depending on the room temperature, let the finished kimchi ferment at room temperature for 1 to 3 days, and store it in the refrigerator once small bubbles begin to form.

Recommended for 🙋

• ⭐Those who want to easily try making kimchi without the complex and difficult salting process.
• ⭐Those who need a secret kimchi seasoning that can be widely used for young summer radish kimchi, kkakdugi, chonggak kimchi, and more.