Chonggak Kimchi AKA Ponytail Kimchi Recipe #loveasianfood

Hey guys, today we are making chonggak kimchi or the other way to say is altarimu kimchi. This kimchi making journey started a little while back from my garden. So let's rewind the time a little bit. Feels like summer, but it's soaked in nostalgia slowly, all the leaves they're turning brown. Cause it still feels like summer and I simply don't wanna. Cause we lived when it was our bare feet, dance came glistening beneath the heat. Even swirling to a bright song beat, but it's now so very bitter sweet. I guess I'll just put on my favorite sweater, and say goodbye to summer. I keep on forgetting you, but I'm still falling in love. I can feel you in my eyes, dreams and better dreams. Soak in nostalgia slowly, all the leaves they're swirling to a bright song beat. Make sure you use kosher, good quality sea salt for this salting process. Quality of salt will decide either your vegetable that you're making kimchi will get sweet or bitter. Spray some water. Oh! We're going to salt them for about 2 to 3 hours. Depending on the temperature and depending on how big your altari mu, the radishes are. And you can find them very easily from Korean grocery store like H Mart. While this is salting, we're gonna go inside and make the kimchi paste. So my chonggak mu, the altari mu is salting really well right now. It's been about an hour and a half I believe. I flipped them over in a half way so they can like salting nice and evenly. And now I just made my flour porridge. Yes, it's not rice flour, just regular all-purpose flour porridge. So during the summer time, well I know this is not summer season but Hawaii is a hot weather. And this kind of like a hot weather kimchi we usually, well not we, my mom usually make flour porridge like this instead of rice porridge. But where you add is in winter time right now or fall time. Go ahead and use maybe leftover white rice that you have in the fridge. That will actually work great for this kimchi paste too. Because we are adding either flour porridge or rice flour porridge or rice like that to the kimchi paste to help the fermentation of kimchi. So I just made a quick dashima and shiitake mushroom broth. Then I added all-purpose flour and whisked them. And cooked them about 3 to 4 minutes or until the flour is fully cooked and you get consistency like this. And don't worry about having a little lump. As long as they are fully cooked they are fine because we are going to blend up in a blender anyways. Okay, don't worry about the lumps too much. But honestly I think I made a little too much porridge for this recipe. So on the text it will be only half amount of what I made. Go ahead and bring a blender. Add 15 to 16 cloves of garlic. A little bit of ginger. And some apple. And some onion. And yeundu. Porridge I made. Close the lid and we are going to blend them up. Alright, the base of our kimchi paste is ready to go. Now all we have to do is cut up some green onions. And rinse off our chonggak mu. You need to rinse the salted chonggak mu at least 3 times. They are draining over here. Let it drain and while it's draining we are going to finish our kimchi sauce. So pour this kimchi sauce base into a large mixing bowl. And by the way I forgot a couple of ingredients in the base. So I'm going to just add it after I pour it in here, okay? Some maesilak, Korean green plum extract. If you cannot find maesilak, you can actually use apple juice instead. Like apple cider or apple juice will work amazing. And some sugar. So let's just start with about a tablespoon of salt. And gochugaru, Korean red pepper flakes. Mix this well. Taste it. Mmm, it's good. Wipe off your spoon with the salted chonggak mu. Add the drained chonggak mu into the kimchi sauce. Like that. And the green onions. And dig in with your hands. Add the kimchi sauce base. Add the green onions. Add the chonggak mu. Add the green onions. I cannot believe I raised these little babies. This is why I wanted farmland. I'm not really that good at taking care of this big of land, but I do what I can do in my little garden, though. Literally, this morning, they were in the soil. Right now, they're in my mixing bowl. The energy of these fresh vegetables from your own garden is unbelievable. Mmm, it's so good when they're like farming it. It's so good after farming. Can you go get me my kimchi container? There are two ways to store chonggak kimchi, which is to just put it like this, like how my mom does. There's a little more fancy way, which is you grab one and wrap the radish with their own tail. But because I don't have really long leaves, because, what do you call it, the caterpillar ate all my good leaves, so I'm just gonna, you know, store it like this. Hey, would you not? Give me some personal space so I can do what I need to do. You can buy a kimchi container like this. This one came with my kimchi refrigerator, but you can purchase something like this from H Mart or Amazon. You can just search for kimchi container, okay? Oh my god. Place in an airtight container and let it ferment in the kitchen counter at least two days. Then place in the refrigerator to, you know, just slow down the fermentation progress and it will be just ready to dig in. What I like to do is actually do like two to three days of fermenting in the kitchen counter, then put in the refrigerator and ferment a little, like, about a month more and then start eating. That's what I like to do, but it's up to you, however you want to do it. If you liked my chonggak kimchi recipe, please give this video a thumbs up and subscribe to my channel for more delicious, authentic, plant-based Asian recipes. Thank you so much for watching. Bye, guys!