Modu Recipe
Modu Recipe

Kim Jin-soon's Altari Kimchi

Crisp and refreshing altari kimchi made with 30 years of know-how, using kelp glutinous rice paste and a sequential salting method

Ingredients needed 2 servings

Recipe

Cooking tips

  • Because the radish and leaves have different thicknesses, salt the radish part first for 1 hour, then turn over and salt the whole thing for 1 more hour so the leaves stay crisp without becoming mushy.
  • The kelp glutinous rice paste must be completely cooled before mixing into the seasoning to prevent the gochugaru color from changing and to deepen the umami when fermented.

Recommended for

  • Those who want to make delicious chonggak kimchi/altari kimchi at home without failure.
  • Those who want to learn the seasoning ratio and salting technique from 30 years of know-how.
  • Those who want to prepare a refreshing and savory side dish.

Shop ingredients on Coupang(Ad)

Altari radishScallionsLarge green onionSea saltKelpGlutinous rice flourFermented sand lance saucesaeujeot (Korean salted fermented shrimp)Gochugaru (Korean chili flakes)Minced garlicMinced gingerSugar

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