[김치쌤 이하연] 절임배추 10kg 김장김치 담그기 김치가 맛있어 지는 국산 고춧가루

This video was produced with the support of Yeongyang County. Bonguri Kimchi website http://www.bongkimchi.com Business inquiries [email protected] ~Ingredients~ 10kg salted cabbage 1.5kg radish 1 pear 300g leaf mustard 300g green onion 200g water celery ~Seasoning~ 3 cups kelp water 3 cups glutinous rice porridge 550g red pepper powder 450g minced garlic 100g minced ginger 2T anchovy powder 2T black sesame seeds ~Salted seafood~ 550g anchovy sauce 120g salted shrimp 300g raw shrimp Shrimp ~Recipe~ 1. Prepare pickled cabbage and glutinous rice porridge kelp. 1. Prepare pickled cabbage and glutinous rice porridge kelp. 2. Slice the radish into 2mm thick strips. Cut the water parsley, mustard greens, and chives into 4cm long pieces. 2. Shred the radish into 2mm thick pieces and cut the parsley, mustard greens, and chives into 4cm long pieces. 3. Pour the red pepper water into the shredded radish and add the kelp water, red pepper powder, minced garlic, and minced ginger. 3. Add the red pepper water to the sliced ​​radish and add the kelp, red pepper powder, minced garlic, and minced ginger. 4. Add the chopped salted shrimp to the seasoning ingredients, then add the anchovy sauce, raw shrimp, the rest, and anchovy powder. 4. Chop the salted shrimp into the seasoning ingredients, add the salted anchovy, raw shrimp, and anchovy powder. 5. Mix the chopped side ingredients with the seasoning ingredients and mix well. 5. Mix the side ingredients and seasoning ingredients. 6. Put the finished seasoning sauce between the cabbage leaves and wrap it around the outer leaves. 7. Place the cabbage in a container with the cross-section facing up and seal it. 7. Place the cabbage in a container so that the cross-section of the cabbage faces up and seal it. 8. Refrigerate after aging for a day at room temperature.