I prepared 10kg of pickled cabbage and quickly made kimchi.
Making kimchi sounds difficult! I feel good after making it easily. For women, for housewives, annual events are held twice during holidays and once in winter! Someone's house gave up 50 heads Someone said it's 100 heads!!The first thing you said was, "Wow, it must have been hard!" As you can see, making kimchi is not an easy task. But I'm not the only one who feels sorry to get kimchi if you don't join me when making kimchi, and I feel like I didn't have a choice as a daughter-in-law, right? This time, as I moved far away from my in-laws and relatives, I was forced to not participate in the kimchi that I had to make every time. I can't participate in making kimchi because it's quite a long distance to take my children down for five hours. I made kimchi by myself!!!!
6 serving
Within 999 minutes
ν”Όμ—μŠ€νƒ€
Ingredients
  • Cabbage
    10kg
  • Kimchi
    2kg
Cooking Steps
STEP 1/8
You don't do a lot of kimchi because you're a small family these days. I ordered 10kg of pickled cabbage, and a total of 5 cabbages were divided into half, and 10 pages were salted. The cabbage is not big and small. Cabbage tastes more full than its size.
STEP 2/8
On the right side, we have prepared kimchi seasoning so that it is easy to remove it by hand.
It's a total of 2kg with the seasoning.
STEP 3/8
Each region has a slightly different way of making kimchi. We cut one cabbage in half, salt it, and when it dries, we cut it in half again. Then, cut off the tip of the cabbage slightly.
STEP 4/8
Then I'll make kimchi with all my heart. First, put the sauce on the cabbage
STEP 5/8
Lift up a leaf of cabbage and add seasoning as if you're grabbing your hair.
STEP 6/8
If you coat the stem of kimchi evenly, the leaves at the bottom will cut the seasoning evenly as the kimchi ripens, so you don't have to apply it.
STEP 7/8
If you apply too much, the seasoning can be salty, so if you put the kimchi sauce on the thick stem like this, the kimchi sauce such as radish will not come out.
STEP 8/8
Since we are in Gyeongsang-do, we put raw oysters when making kimchi or fish for adults. I still like to put the fish in the kimchi because it's too much to eat. I liked it the most because it tasted like the sauce was carefully made.
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