Low-Sodium Radish Water Kimchi (Jeoyeom Dongchimi)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the glasswort and scallions into 1 cm lengths. Cut the green chili pepper, red chili pepper, and radish into bite-sized pieces, and slice the garlic.
2. Dissolve the glutinous rice flour in 1 cup of water and cook it into a paste.
3. Make a broth with 2 cups of water, the glasswort, and the sliced garlic.
4. Use this liquid to brine the radish. Do not discard the liquid used to brine the radish; mix it with the glutinous rice paste to make the broth.
5. Mix the finished broth with the glutinous rice paste and strain through a sieve.
6. Combine all the ingredients to finish the low-sodium dongchimi.