[ENG] 의성 토종 햇마늘로 맛있게 담그는 여름 김치

This video was produced with the support of Uiseong-gun ~재료 ingredients~ 배추 3포기 napa cabbage 물 6L water 천일염 900g solar salt   무 1kg radish 배 1개 pear 쪽파 200g scallions 부추 200g chives   다시마물 2컵 kelp water 찹쌀죽 2컵 glutinous rice porridge 고춧가루 200g red pepper powder 마른고추 150g dried red pepper 마늘 300g garlic 생강 60g ginger 멸치가루 1T anchovy powder 검은깨 2T black sesame 멸치액젓 350g anchovy sauce 새우젓 80g salted shrimp 생새우 200g raw shrimp   ~레시피 recipe~ 1. 절임배추와 다시마물, 찹쌀죽을 준비한다. 1. Prepare pickled cabbage, kelp water, and glutinous rice porridge. 2.마른고추와 배, 생강은 썰고 깐마늘과 찹쌀죽, 다시마물을 믹서에 함께 넣어 갈아준다. 2. Slice dried peppers, pears, and ginger, then put peeled garlic, glutinous rice porridge, and kelp into a mixer and grind them. 3.무는 2mm 굵기로 채 썰고, 쪽파와 부추는 4cm 길이로 썬다. 3. Shred radish into 2mm thick pieces, and scallions and chives into 4cm long pieces. 4.  채 썬 무에 고춧가루로 고추물을 들이고, 준비한 양념재료 넣어 양념소를 만든다. 4. Put chili powder and seasoning ingredients in a sliced radish and make kimchi seasoning. 5.  절인배추의 줄기 부위에 양념소를 골고루 넣는다. 5. Put the seasoning sauce evenly on the stem of the pickled cabbage. 6. 배추의 단면이 위로 향하도록 통에 담고 ⅘ 정도 채워 겉잎으로 덮어준다. 6. Place the cabbage side up in a container and cover it with outer leaves after filling it with 4⁄5 pieces. 7. 공기가 통하지 않도록 잘 밀폐하고 하루 정도 실온 숙성 후 냉장고에 넣는다. 7. Seal well to prevent air from flowing, mature at room temperature for about a day, and put it in the refrigerator. 8. 냉장 보관 후 20일 숙성하면 맛있는 김치를 먹을 수 있다. 8. You can eat delicious kimchi if you age 20 days after refrigeration.   봉우리김치 홈페이지 http://www.bongkimchi.com