Making Kimchi with Kimchi (Part 2)...Kimchi with a clean and coo
If you have pickled cabbage (@6860640), or if you have purchased pickled cabbage...Let's make kimchi seasoned red-pepper sauce and put kimchi in it. It is kimchi that is flavored with only natural ingredients without 1 spoon of sugar. Add pear and persimmon to make it sweet. I put in small fresh shrimp and put in kimchi to make it taste good and cool. (Modified: amount of red pepper powder)
6 serving
Within 999 minutes
elliws재원맘
Ingredients
  • Cabbage
    9ea
  • Radish
    5ea
  • Radish
    2ea
  • leaf mustard
    1pack
  • Scallions
    1pack
  • a thick salt
    suitably
  • Red pepper powder
    1.2kg
  • Cheongyang red pepper powder
    1cup
  • Garlic
    600g
  • Ginger
    300g
  • ship
    1.5ea
  • Ripe persimmon
    2ea
  • salted shrimp
    250ml
  • salted anchovies
    1cup
  • Shrimp.
    500g
  • Water
    4cup
  • glutinous rice flour
    2cup
  • Water
    4L
  • a nogari
    4ea
  • Sea tangle
    1piece
  • onion
    1.5ea
  • ship
    1/2ea
  • Radish
    4piece
  • dried shiitake mushroom
    4ea
  • leek
    5ea
Cooking Steps
STEP 1/24
Fill a large pot with 80% water (4 liters) and soak a large piece of kelp for 15 minutes in advance.
STEP 2/24
Medium heat > Kelp water has big nori poppo, so put 4 of them first and boil them.
STEP 3/24
Ingredients for broth > Make 4 thick slices of big radish, 4 pieces of pear, 4 dried shiitake mushrooms, and white part with green onion beard with a toothbrush and leave 2cm to make 5 pieces and 1.5 onions into 6 pieces.
STEP 4/24
Take out the kelp from the broth and boil it with all the stock ingredients. Open the lid and cook over low heat for 30 minutes until the radish and nogari are cooked properly...Remove the foam.
STEP 5/24
Make sticky rice paste > Pour 4 cups of water into a small pot and add 2 cups of glutinous rice flour and whisk well. Make glutinous rice paste over low heat. Stir well so that it doesn't burn and stir for another minute when the bubbles come up. You have to drop it when you lift the whisk. Let's cool it down.
STEP 6/24
A total of 1.3kg of red pepper powder is included in the first tier of 9 cabbages and dongchimi radish. I used 1.2kg of pepper powder and 100g of Cheongyang red pepper powder for 9 cabbages supplied by Hallym. (A total of 1.3kg of pepper powder was used.)
STEP 7/24
Two big radishes use a chopping knife to make radish. Sprinkle 1.5 cups of red pepper powder first and mix it.
STEP 8/24
It's a process where the radish color comes out pretty and the seasoning gets soaked well.
STEP 9/24
Take only the clear broth from the cooled nogari broth and pour it into a medium-sized skewer. Mix all the red pepper powder, leaving only 1.5 cups. Mix the red pepper powder and 1 cup of Cheongyang red pepper in the broth. (Making kimchi in a fine color) Soak it for about 15 minutes. If you put salted seafood right away, the color of kimchi is not good.
STEP 10/24
Nogari broth re-soup > Pour 80% water into a pot with only the ingredients left and boil it again over medium heat.
STEP 11/24
Put the mixed foil dongchimi radish in a sieve after being soaked in salt for 1 hour.
STEP 12/24
Pour in the broth of the boiled nogari ash soup. (For the crunchiness of radish...) Shake off the water.
STEP 13/24
Sprinkle the remaining 1.5 cups of red pepper powder in a mixture of foil and mix. (Mix foil fine color)
STEP 14/24
Put the small raw shrimp in a sieve and quickly rinse it once in weak salt water. If you just wash it in tap water, the sweetness of the shrimp goes away. Remove the foreign substances and shake off the water. (The first contributor to the refreshing taste of kimchi)
STEP 15/24
Put minced garlic, chopped ginger, cooled glutinous rice paste, chopped green onion white part, ground pear juice, ground raw shrimp, salted shrimp 250ml, 1 cup anchovy sauce, and 1 ripe persimmon into the soaked red pepper powder (step 9) and mix well with both hands. Finish with a large spatula.
STEP 16/24
Kimchi seasoned red-pepper sauce is complete (not watery but slightly thick). If it's bland, add the stir-fried salt.
I added 1 persimmon and 3 tons of stir-fried salt to make the seasoning stronger.
STEP 17/24
Ingredients in Kimchi> Wash and drain the mustard leaf and green onion into 3cm pieces and mix them with radish (step 8).
STEP 18/24
Mix 1/3 of the kimchi seasoned red-pepper sauce with the ingredients and put the seasoning on one side.
STEP 19/24
Put the seasoned red-pepper sauce and kimchi ingredients on the mixed foil and set aside. You can mix it but put it separately in the kimchi container or in between.
STEP 20/24
Put the sauce on the pickled cabbage first. The white part of the cabbage is carefully seasoned and the green part is lightly seasoned. Put the ingredients in between the ingredients in between the ingredients.
STEP 21/24
After putting the seasoning on the cabbage, fold the ends and wrap the two outer leaves. (Like bossam kimchi...)
Season the kimchi skewer separately and put it in a side dish container.
STEP 22/24
Put it in the kimchi container one by one. Add 1 layer of cabbage and layer it with a layer of mixed foil. Put another layer of cabbage on top and press it down.
STEP 23/24
The green outer leaves that were removed when preparing the cabbage were also pickled and drained.. Put the sauce on the outer leaves and use it as a kimchi cover. The head of the cabbage covers four shops in one direction and the head covers four shops in the other direction. If you sprinkle the roasted salt at the end, it doesn't mold. You don't need a kimchi cover if you have a kimchi presser.
STEP 24/24
2 boxes of kimchi containers, mixed foil & kosirae base containers, and 1 container of kimchi seasoned red-pepper sauce (small) are made. I left it on the veranda for 6 hours and went straight to the refrigerator.
Put kimchi seasoned red-pepper sauce in the freezer and use it when you want to taste spicy with sesame seeds, spicy seasoning, and soup.
It's convenient to put it flat in a zipper bag and cut it off.
Make sure to use stir-fried salt for the salt in the sauce. That way, it prevents mold and there is no bitter taste of salt. The garlic and ginger were sliced thinly and my two men ground them in a mortar. When you grind it in a blender, pour a little broth and grind it with a little particles. Put salted shrimp and raw shrimp in the garlic mortar and grind them. If you have a lot of radish, make spicy radish greens separately and use them as side dishes. I made kimchi seasoning left over. It's enough to hold 10 cabbages.
Cooking review
5.00
score
  • 310*****
    score
    Thank you for the detailed explanation of kimchi. I feel confident that I can do it a little bit
    2016-11-22 09:05
  • 627*****
    score
    an unemployed additional explanation Neat taste is the best~~^^
    2016-11-16 18:49
  • 853*****
    score
    Very detailed explanation
    2016-11-15 10:43
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