Chong Kak Kimchi (Young Bachelor Radish Pickle)

Servings

Calories

% from Fat

Fat

Sodium

Carbohydrates

Protein

Cholesterol

Vitamin A

Vitamin C

Calcium

Iron

Dietary Fiber

2 quart

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

`INGREDIENTS:`
2 pounds young korean radish, 2 to 3 inches long	1/4 cup plus 1 teaspoon salt	2 cups water
2 tablespoons flour	3 scallions, shredded into thin 3-inch-long pieces	1 whole head of garlic, the cloves peeled and chopped
1 inch of fresh ginger, chopped	1 teaspoon sugar	1 tablespoon fine-chopped tiny salted shrimps
3 to 4 tablespoons hot red chili powder, to taste

`1`	Peel the radish and cut into2-inch pieces (or they may be small enough to halve). Trim the leaves. Rinse them and the radish in cold water, then toss with 1/4 cup salt and let stand for 1 hour. Rinse with cold water and drain.
`2`	Bring the water and flour to a boil, stirring continuously to blend and dissolve flour. Cool well. Mix in the radish and all the vegetables, 1 teaspoon salt, the sugar, chopped shrimps and chili powder. Pack the mixture into a glass jar with a tight cover and let stand at room tempertature for 1 day to mature. Then refrigerate and serve when wanted.