Yeosu God-Kimchi, Dolsan God-Kimchi. With the leftover kimchi
It's a strong stone mountain mustard, well known as Yeosu mustard kimchi, and I made it with the leftover kimchi seasoning
6 serving
Within 999 minutes
왕눈이의맛있는이야기
Ingredients
  • leaf mustard
    2pack
  • Kimchi seasoning
    2kg
  • a thick salt
    7~8cup
  • Sesame
    little
  • Sugar
    3~4TS
Cooking Steps
STEP 1/8
Prepare a large 2-tier with a strong stone mountain hat and trim soft or yellow leaves
STEP 2/8
Pour 3 cups of thick salt into a big bowl, pour water, make salt water, soak the trimmed stone mountain mustard, and take it out
*Pour the remaining salt water at the end
STEP 3/8
Sprinkle thick salt on the bottom of Dolsan hat and pickle it
Please change it up and down in the middle
STEP 4/8
It's a stone mountain god that's been pickled for 5 to 6 hours
STEP 5/8
Shake it in the running water, wash it clean, squeeze the water towards the leaves, and drain it for 30 to 1 hour
STEP 6/8
They prepared Kimchi seasoning. There was no sweet taste in Kimchi seasoning, so we added sugar
STEP 7/8
Grab 2 to 3 strands of watery stone mountain mustard, mix a lot of seasoning with the base, and then coat the leaves with the remaining seasoning on your hands
STEP 8/8
Place the leftover sauce on top of the kimchi container, mixing the stone mountain mustard
Let it ripen at room temperature for 1 to 2 days and keep it in the kimchi refrigerator
You can dissolve only salt water in a large container and soak it
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