김치 3포기 10kg 김장, 양념량은 20kg, 40kg, 60kg 모두 공개, 원하시는 김장 하세요. 젓갈대신 “이걸” 넣고 순서만 지키시면 평생 만드십니다. 준티비 김장

This video is dubbed in English for your convenience. Craving delicious, homemade kimchi but want to avoid fermented seafood? Look no further! In this video, JUNTV shares a revolutionary kimchi recipe that achieves incredible depth, sweetness, and umami without a single drop of fermented seafood. You won't believe the rich flavor! We'll guide you through each step, from salting the cabbage with a surprisingly small amount of salt to preparing the unique, flavorful paste. Discover the secret ingredients and techniques that make this kimchi taste like a gourmet Southern-style kimchi. It's truly a game-changer! Ingredients: For Salting Cabbage: 3 whole cabbages (approx. 9.5 kg / 20.9 lbs) 125g (1.3%) Gochugaru (Korean chili powder) 190g (2%) Coarse salt Kelp (for salting) For the Kimchi Paste: 1 kg radish 500g Korean pear (or apple for substitution) 20g coarse salt (for radish) 500g tomatoes 500g onions 40 cloves garlic (approx. 4 cloves per kg of cabbage) 95 dried anchovies (approx. 10 anchovies per kg of cabbage), heads and guts removed 10g coarse salt (for drying ingredients) 2 large green onions 200g (2%) Red mustard greens 40 strands chives 500g (5%) Apples, peeled and cored 1 head garlic (approx. 1 per kg of cabbage) 3 pieces ginger (about the size of 4 cloves of garlic) 200g (2%) frozen pollock fillets 10 red chili peppers (not spicy) 10 dried chili peppers (not spicy) 100g coarse gochugaru (for final seasoning) Business Inquiries: [email protected] #JUNTV #Kimchi #HomemadeKimchi #NoFermentedSeafood #VeganKimchi (optional, depending on pollock) #KoreanFood #KimchiRecipe #HealthyEating #EasyRecipe #DubbedInEnglish #Kimjang