Bachelor Kimchi (Chonggak Kimchi) Recipe

• 3 bn Korean ponytail radishes
• 1 c. salt plus
• 1 Tbsp. salt
• 1 head garlic
• 2 piece ginger root - (ea 1" long) peeled
• 1 bn green onions cut 1" slices
• 1/2 c. Korean grnd chile
• 1 Tbsp. salted shrimp

1. Peel radishes, taking care to leave green stalks attached.
2. Wash radishes thoroughly.
3. Drain in colander.
4. Place on baking sheet and sprinkle with 1 c. salt.
5. Mix and let sit 30 min.
6. Separate garlic cloves and peel.
7. Place garlic and ginger in food processor or possibly blender and mince.
8. Combine garlic mix with green onions, chile, salted shrimp and 1 Tbsp.
9. salt.
10. (If mixing with your hands, be sure to wear gloves to avoid chili burn.)
11. Rinse salt from radishes.
12. Drain in colander.
13. Rub seasoning mix onto radishes.
14. Set 2 (1-qt) jars on work surface.
15. Divide radishes among jars.
16. Let sit 2 to 3 days before serving.
17. Chill after opening.
18. This recipe yields 2 qts.
19. Yield: 2 qts
20. NOTES :

ponytail radishes, salt, salt, garlic, ginger root, green onions, korean grnd chile, shrimp

Taken from cookeatshare.com/recipes/bachelor-kimchi-chonggak-kimchi-73091 (may not work)