Yeolmu Kimchi, Grinding Dried Chilies in a Blender Yourself Makes the Color and Flavor Completely Different

Steps

1. 1

   Clean the yeolmu, add kosher salt, and pickle for 40 minutes, flipping once halfway through.

2. 2

   Prepare 2 liters of mineral water. Blend leftover rice in a blender with 1 cup of water until smooth.

3. 3

   Add dried red chilies and 1.5 cups of water, blend at 50%, then add chili powder and chili seed liquid and blend fully.

4. 4

   Rinse the blender with the remaining chili seed liquid and add it in, then add all remaining sauce ingredients and the remaining water and mix well.

5. 5

   Add green onion, small green onion, cheongyang chili, and red chili; mix once more.

6. 6

   Rinse the pickled yeolmu 2–3 times in water, place in a container, pour the sauce over, and ferment for at least 2 hours.