Making kimchi seasoning (35 heads) Salted shrimp ratio
Kimchi tastes different depending on how you make the seasoning.. I'm going to eat it until this time next year. I don't make broth or add a lot of fish sauce I think it would be helpful if you refer to the seasoning of our kimchi that we eat a lot without being dry.
6 serving
Within 120 minutes
엄마의집밥이야기
Ingredients
  • a bunch of radish
    10~13ea
  • leaf mustard
    3pack
  • leek
    17piece
  • Scallions
    2pack
  • Fish sauce with sand lance extract
    2.2kg
  • crushed garlic
    2.5kg
  • chopped ginger
    700g
  • Red pepper powder
    2.5kg
  • a glue for kimchi glue
    6L
  • ship
    2ea
  • Sugar
    2spoon
  • salted shrimp
    2.7kg
  • MSG
    1/2spoon
Cooking Steps
STEP 1/12
Prepare kimchi or cabbage seasoning.
* Red pepper powder is prepared with red pepper powder mixed with rough particles and fine particles as red pepper seeds are added for kimchi.
* I prepared salted shrimp with salted fish, so you can choose salted seafood with a milky soup like rice water.
* It's harder, sweeter, and more delicious to have a bunch of radishes tied together.
* Pick the gat that is light and glossy.
* Measuring is a spoon of rice spoon
STEP 2/12
Trim radish when it is pickled cabbage, wash it with a sponge, put it in a basket so that it dries out, and slice it with a chopping knife.
* Be careful when you use a chopping knife because you might get hurt.
STEP 3/12
Poke glutinous rice paste in advance and let it cool.
(1kg of glutinous rice powder + 6 liters of bottled water or 800g of glutinous rice powder + 4 liters of bottled water)
* I refer to sticky rice starch.
STEP 4/12
Mix well with fish sauce + red pepper powder + minced garlic + minced ginger + salted shrimp + ground pear + glutinous rice paste, and then put it in the shredded radish.
* If you grind pears or apples, you don't have to add sugar.
* Since we don't enjoy fish sauce, we prepared sand lance extract instead of anchovy fish sauce.
STEP 5/12
Cut the gat into little pieces and put it in.
STEP 6/12
Mix it so that the seasoning is mixed well.
* It's good for your husband to do it because it can be hard when there's a lot.
STEP 7/12
Slice the green onion diagonally, and cut the green onion into similar sizes as the gat.
* There are many people who think of green onions, so I'll keep that in mind.
* The reason why I added green onions is to make it cool and sweet.
STEP 8/12
Add green onions and chives to the mixed seasoning.
STEP 9/12
Mix it well. Adjust it by looking at the liver.
* Add sugar and seasonings.
(Since I didn't use the broth separately, I added a little bit of Miwon.)
STEP 10/12
You can make kimchi or cabbage kimchi like this. (The seasoning ratio may vary slightly depending on the situation.)
* If you eat boiled pork with boiled pork, it's delicious if you eat it after cutting pears and apples in the kimchi seasoning.
STEP 11/12
Since the cabbage stems are slightly less pickled, you can add kimchi seasoning and sprinkle a couple of salt toward the stems.
* If the sauce is salty, skip the salt!
STEP 12/12
Keep it in a kimchi container.
* I made kimchi without adding a lot of kimchi insides or chili powder.(Adjust the inside of the kimchi and red pepper powder.)
- Make kimchi seasoning, taste it, and adjust it (not too salty) - For salted shrimp, 1kg per 10 cabbages is appropriate. (In the Seoul area.. It may vary from region to region.)
Cooking review
5.00
score
  • 211*****
    score
    I put it in deliciouslyThank you^^
    2021-12-08 15:44
  • 861*****
    score
    Anyway, I failed to control the salt... Add the radish and slice it very thinly. Add.. It looks like water kimchi, but it's good ^~^
    2017-01-03 01:42
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