小萝卜泡菜(총각무김치)/Chongkak Mu Kimchi

韩国萝卜的种类中，有一种是小小的。。。今天就让我来向大家介绍 “ 小萝卜泡菜”的制作方法！
In Korea, we have small radish, we call it " altari"...Today, let me show you how to make this "chongkak Mu Kimchi"
(This recipe is written in Chinese & English )

材料：
小萝卜 1kg
青葱 500g （切成段状，约 4cm）
大萝卜 1个 ( 约 1kg，切成丝状）
韩国梨 1 粒 （ 可有可无，切成丝状）
粗盐 1/2 杯
白糖 1 Tsp

醃料：

1. 糯米胡 1  2/3 杯
2. 辣椒粉  1 1/2 杯
3. 韩式江鱼子露 1 杯 (멸치액첫 / Anchovy sauce )
4. 蒜蓉  5 Tsp
5. 姜蓉  3 Tsp
6. 盐 2 Tsp  （ 盐和糖，在拌均萝卜后，可以依个人的口味，多加)
7. 白糖  1 tsp

做法：
1. 先将小萝卜的叶（连接萝卜处），留约 5cm，其余的切掉。洗净萝卜，若萝卜的尾部较大，则在萝卜尾端切十字
2. 将 1/2 杯的粗盐和 1 Tsp的糖，撒在小萝卜上，（多撒在萝卜身上，叶子则撒少些），醃渍 1 小时
3. 1个小时后. 濾乾水份
4. 将所有的醃料调好后，加入小萝卜，青葱段，梨丝中，拌均即可
5. 放入保鲜盒，置于室温下约 1 天，待发酵后，放入冰箱保存。一般上，泡菜的发酵时间会随则不同的季节，而有些差异，夏天较快，冬季需较长的时间。取出来吃前，先尝尝味道，看看是否已入味。

Ingredients:
" altari" 1 kg
spring onion 500g (cut into 4cm long )
radish , about l kg,julienned
Korean pear, sliced & cut into fine strips
coarse salt 1/2 cup
sugar 1 Tsp

Seasoning:
1. glutinous rice paste 1 2/3 cup
2. red pepper powder 1 1/2cup
3. Korean anchovy sauce 1 cup, we call it " 멸치액첫"
4. garlic 5 Tsp, minced
5. ginger 3 Tsp,minced
6. salt 2 Tsp ( salt & sugar, to taste, you may add in some more)
7. sugar 1 tsp

Method:
1. Trim the leaf of the radish, leave the leaf for about 5cm long, wash the radish, if the bottom part of the radish is rather big, you may cut it  into two,but don't break it
2. Sprinkle 1/2 cup coarse salt & 1 Tsp sugar on the radish,(sprinkle more on the radish instead of the leaf.),
set it aside for about 1 hour.
3. After one hour, rinse the salted radish.
4. Mix well all the ingredients for seasoning, add in radish,spring onion and pear.
5. Put them in the container,ferment it for one day ,under the room temperature.After fermenting,place it in the refrigerator. Normally, the time required for fermenting , depends on the season; in summer, time required is shorter,in contrast, longer time in winter. Before you eat it, taste it whether is the suitable time for eating it.