Making Kimchi with Kimchi
It's finally kimchi-making season. Kimjang is a concern and stress for housewives. When it was hard to make kimchi in the middle of winter Making kimchi was an important thing, but these days, many families just skip it because they can make kimchi all year round and buy it easily. But we've been making kimchi all the time. Most of all, it's delicious. Kimchi in my house is a unique taste of my house that has been passed down from my grandmother to my mother and me. I've been told to sell kimchi because it's kimchi that comes to my mind when I taste it. Then this post will be a time to tell you how to make kimchi at my house. The hardest part of making kimchi is to pickle and wash cabbages These days, you can make kimchi much easier if you buy pickled cabbage. We buy Haenam pickled cabbage and make kimchi every year. I made 40kg (about 18 heads) this year as well. Follow me step by step.
6 serving
Within 999 minutes
쉬더셰프SheTheChef
Ingredients
  • Cabbage
    40kg
  • Radish
    6ea
  • Scallions
    1pack
  • leaf mustard
    1pack
  • onion
    4ea
  • Garlic
    1kg
  • Ginger
    500g
  • Red pepper powder
    24cup
  • Raw shrimp
    2X600g
  • salted shrimp
    1kg
  • Octopus
    6ea
  • raw anchovies
    2kg
  • salted anchovies
    1.5kg
  • Oyster
    1~2X600g
  • plum extract
    400ml
  • glutinous rice flour
    100ml
  • Salt
    little
Cooking Steps
STEP 1/25
Remove the cabbage in advance and drain the water on the basket.
Usually, 1/2 heads are pickled and delivered, but 1/4 of them are convenient when you put in or eat.
So I'm going to split it in half.
STEP 2/25
Trim the chives.
I bought peeled chives.
Wash it thoroughly and strain it through a sieve.
STEP 3/25
Cut it into 2 to 3cm lengths.
If it's too long, it's uncomfortable because it sticks out when you put in the filling.
STEP 4/25
Cut and wash the roots of the leaf mustard and strain it through a sieve.
STEP 5/25
Cut it to the same length as the chives.
STEP 6/25
If there is a lot of soil on the radish, remove it with the back of a knife and wipe it clean by rubbing it with a sponge.
STEP 7/25
Peel off any blemish on the skin.
STEP 8/25
Use a chopping knife to shred.
STEP 9/25
It's my secret
Every spring from April to May, Gijang orders raw anchovies and freezes them.
And put this in the kimchi.
STEP 10/25
Put raw anchovies and salted anchovies together, boil them until the flesh becomes mushy, and strain them through a sieve.
STEP 11/25
It's dried anchovy stock.
It's about 3 liters.
STEP 12/25
Peel each ginger and wash it in water
STEP 13/25
Grind it finely.
STEP 14/25
Wash raw shrimp only once, strain it through a sieve, and then grind it.
STEP 15/25
Please grind salted shrimp, too.
STEP 16/25
This is my secret
Grind the raw octopus.
STEP 17/25
Remove the intestines and ink, wash it with salt, and grind it.
STEP 18/25
Octopus doesn't grind well if you just grind it.
Grind with vegetables such as onions and ginger.
STEP 19/25
Stuff the glutinous rice paste.
Mix glutinous rice flour and water in a ratio of 1:10 and cool it down.
If you put in a lot, it becomes dry, so put 1L of water in 100ml of glutinous rice powder, a pinch of salt, and boil it.
STEP 20/25
You can pay 1 cup (200ml) of red pepper powder for 1 head of cabbage, but it's appropriate to add 3 to 4 cups.
STEP 21/25
Add the raw anchovy stock, minced salted shrimp, raw shrimp, onion, garlic, ginger, octopus, red pepper powder, and plum extract and mix them together.
STEP 22/25
Take a proper amount of kimchi sauce for one cabbage and spread it well on each cabbage leaf.
You have to control the amount of kimchi sauce and cabbage.
Otherwise, there will be leftovers or cabbages...Both of them are troublesome
STEP 23/25
Lastly, wrap the leaves in the X shape and it's done
STEP 24/25
Put it in a kimchi container.
Don't fill it up too much, just fill it up about 5/6.
As the kimchi is cooked, the soup is formed and comes up.
STEP 25/25
I took out kimchi that has been made for two days.
Wow, it's so good.
I don't need any other side dishes.
Nowadays, most families have kimchi refrigerators. You can't put kimchi right after you make it and put it in the laver naengmyeon. Put it in a cold place like a veranda at room temperature for about two days to make kimchi delicious. Add raw oysters only for the first headache.
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