How to make fresh kimchi and white kimchi without spicy kimchi f
Hodul's No. 1 is a kimchi mania, but he sells fresh kimchi, and No. 2 is a very serious spicy fish. Interestingly, his taste is the opposite!! Although there is a lot of kimchi in the house, Hodul mom is making fresh kimchi little by little to feed her vegetables
3 serving
Within 30 minutes
호둘맘
Ingredients
  • full cabbage
    3ea
  • Scallions
    1handful
  • Carrot
    1/3ea
  • Pear juice
  • onion
    1/4ea
  • crushed garlic
    1T
  • Sugar
    1T
  • plum extract
    1T
  • salted anchovies
    1T
  • Pear juice
    5T
  • salted shrimp
    0.5T
  • Red pepper powder
    5T
  • crushed garlic
    1T
  • plum extract
    2T
  • Sugar
    1T
  • salted anchovies
    2T
  • Pear juice
    5~6T
  • salted shrimp
    0.5T
Cooking Steps
STEP 1/16
Trim the cabbage and cut it into bite-sized pieces I used three small cabbages, and I plan to cut them together and divide them into half and half for fresh kimchi and white kimchi
STEP 2/16
Add thick salt and water and marinate the cabbage for a while Add a handful of coarse salt, pour water, and marinate in salt water
STEP 3/16
If you bend the cabbage like this after about 30 minutes, it's pickled well
STEP 4/16
Wash the pickled cabbage clean and drain
STEP 5/16
I'll start with white kimchi. I'll prepare the sauce for white sauce Put all the ingredients together in a blender and grind 1/4 onions, 1 minced garlic, 1 sugar, 1 plum extract, 1 anchovy extract, 5 ground pears (pear juice or pear available), 0.5 salted shrimp
STEP 6/16
He even trimmed the ingredients for the kimchi Sliced 1/3 carrot thinly and cut 5 spring onions into long pieces (4-5cm
STEP 7/16
Remove half of the pickled cabbage and mix the ground white kimchi sauce, carrots, and chives together
STEP 8/16
I adjusted the seasoning with 1 anchovy extract and 0.5 salt
STEP 9/16
If all the ingredients are mixed well, white kimchi is done
STEP 10/16
It's so filling when you put it in a side dish container!!!
STEP 11/16
I'll start with the spicy fresh kimchi, too. Make the fresh kimchi sauce in a bowl For geotjeori sauce, red pepper powder 5, plenty of minced garlic, plum 2, sugar 1, anchovy extract 2, ground pear 5-6 (replaceable pear and pear juice) 0.5 salted shrimp
STEP 12/16
Cut the chives that will go together into long pieces. (About 4-5cm)
STEP 13/16
Add the pickled cabbage and chives on top of the fresh kimchi sauce and mix well
STEP 14/16
Add anchovy sauce, salt, and sugar to season it and add sesame seeds
STEP 15/16
Mix it well and put it in a side dish container. Then, fresh kimchi is done
STEP 16/16
It's a small amount, but it's very reliable to have two side by side!!!
When trimming cabbages, it's convenient if you cut the core into a V shape and cut it into bite-size pieces!
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