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

이 영상은 영양군의 지원을 받아 제작하였습니다.

봉우리김치 홈페이지
http://www.bongkimchi.com

비즈니스문의
hykimchi@naver.com


~재료~

절임배추 10kg salted cabbage
무 1,5kg radish
배 1개 pear
갓 300g leaf mustard
쪽파 300g scallions
미나리 200g water celery

~양념~

다시마물 3컵 kelp water
찹쌀죽 3컵 glutinous rice porridge
고춧가루 550g red pepper powder
다진마늘 450g crushed garlic
다진생강 100g crushed ginger
멸치가루 2T anchovy powder
검은깨 2T black sesame

~젓갈~

멸치액젓 550g anchovy sauce
새우젓 120g salted shrimp
생새우 300g raw shrimp

~레시피~
1. 절임배추와 찹쌀죽 다시마물을 준비한다.
1. Prepare pickled cabbage and glutinous rice porridge kelp.
2. 무는 2mm 굵기로 채 썰고, 미나리, 갓, 쪽파는 4cm 길이로 썬다.
2. Shred radish into 2mm thick pieces, and cut water parsley, gat, and chives into 4cm long pieces.
3. 무채에 고추물을 들이고, 다시마물, 고춧가루, 다진마늘, 다진생강을 넣는다.
3. Add red pepper water to the radish sliced, and add kelp, red pepper powder, minced garlic, and minced ginger.
4. 양념 재료에 새우젓은 다져 넣고, 멸치액젓과 생새우, 나머지, 멸치가루를 넣는다
4.  Chop the salted shrimp into the seasoning ingredients, add the salted anchovy, raw shrimp, and anchovy powder.
5. 썰어 놓은 부재료를 양념재료와 섞어 잘 버무린다.
5. Mix Sub material  and seasoning ingredients.
6. 배춧잎 사이에 완성된 양념소를 넣고 겉잎으로 감싼다
6. Put the finished seasoning sauce between the leaves of the cabbage and wrap it around the outer leaves.
7. 배추의 단면이 위로 오도록 통에 담고 밀폐한다
7. Put in a container so that the cross section of the cabbage faces up and seal it
8. 상온에서 하루 동안 숙성 후 냉장보관한다.
8. Refrigerate after aging for a day at room temperature.