Baek Jong-won's Kimchi

Recipe 🍳

Cooking tips 💡

• Adding sugar along with salt when soaking radish helps maintain the crisp, crunchy texture similar to store-bought kimchi for much longer.
• If making flour paste is inconvenient, simply blend leftover rice with water in a blender as a convenient substitute.
• Mixing red pepper powder into the cooled broth beforehand allows it to bloom properly, resulting in a more vibrant and even red hue in the final kimchi.
• To replicate the taste of restaurant-style ox bone soup kimchi, add about 1 teaspoon of MSG (flavor enhancer) to the seasoning paste.
• Do not refrigerate the finished kimchi immediately—allow it to ferment fully at room temperature first to develop deeper, richer flavor.