브로콜리물김치 A fusion type of water kimchi featuring broccoli.
Preparation Time: 15 minutes
Korean radish (daikon)
red chili peppers
water — (about 2 quarts)
Mix all ingredients in a 1 gallon jar, cover, and let stand at least 6 hours.
Broccoli and Radish:
Wash broccoli in cold water.
Cut radish into roughly 2 inch by 3/4 inch by 1/8 inch strips.
Place broccoli and radish strips in a large bowl, add salt and sugar, and toss well.
Let stand four to six hours.
Cut green onions into 2 inch long sections.
Thin slice the garlic cloves from top to bottom.
Cut the peppers in half from top to bottom, remove and discard stem and seeds, then cut each half into thin strips from top to bottom.
Add green onion, garlic, and peppers to the broccoli/radish and toss.
Place the mixed vegetables into a one gallon glass jar, pour the brine over them, and shake gently.
Let stand on a counter for 12 to 24 hours, then refrigerate.
Serve in small bowls with plenty of the broth as part of a ban chan array.