Kim Dae-seok's Altari Kimchi

• chonggak radish (Altari radish) 10kg
• Green onion 6 stalks
• Sea salt 2 cups (for salting)
• New sugar 1/2 tablespoon
• Water 1 cup (for salting)
• Dried chili pepper 200g
• Beef bone broth 1 and 1/2 cups
• Shrimp paste 1 cup
• Cold rice 1 bowl
• anchovy fish sauce 1 cup
• Pear 1/2
• Apple 1
• Red chili pepper 7
• Ginger 3 pieces
• Minced garlic 2 handfuls
• Plum syrup 1/3 cup
• Sugar 1 tablespoon
• Red chili powder 1 cup
• Salt 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Blending cold rice and beef bone broth directly into the kimchi paste eliminates the need for separate flour or glutinous rice paste, aiding fermentation and deepening umami flavor.
• Altari kimchi should be slightly salty when packed—this ensures that even after fermentation, when liquid seeps out, the kimchi won’t become too bland or the radish mushy, preserving its crispness throughout.
• Let sit at room temperature for about a day until a slight brine forms at the bottom. Stir once, then transfer to a kimchi refrigerator and store for 3–4 days before eating—resulting in an incredibly flavorful experience.

Recommended for 🙋

• ⭐Those who enjoy a deep, rich umami flavor and a sharp crunch that intensifies over time.
• ⭐Those wanting their kimchi to stay firm and crisp with no softening of the skin or radish over extended storage.
• ⭐People seeking a refreshing, clean-tasting kimchi to serve alongside greasy holiday or banquet dishes.