Kimjang Kimchi, Adding Gochugaru While the Glutinous Rice Paste Is Hot Brings Out the Color Properly

Steps

1. 1

   Cut the napa cabbage in half, score the base, tear into quarters, dissolve 4 cups of sea salt in 6L of water, and salt the cabbage for 12-24 hours.

2. 2

   Rinse the salted cabbage 3-4 times to remove salt, place on a rack with the leaf side down, and drain for at least 4 hours.

3. 3

   Boil 1.5L of water with whole dried pollack, kelp, and 10 dried shiitake mushrooms from the boiling point for 15 minutes to make broth.

4. 4

   Add 800ml of mineral water and 1 cup of glutinous rice flour to the strained broth, boil for 1 minute, then turn off the heat and stir in 4 cups gochugaru, 1/3 cup sea salt, and half a cup of sugar while still hot.

5. 5

   Blend pear 1 piece, whole garlic 20 cloves, ginger 2 pieces, and onion 2 pieces in a blender; coarsely blend salted shrimp half cup, soaked sea staghorn 200g, and red chili peppers 10 pieces.

6. 6

   Julienne the radish, salt with 1/4 cup sea salt for 5 minutes, and cut green onions and mustard greens into 5cm pieces.

7. 7

   Mix the blended ingredients, plum extract 2 cups, anchovy fish sauce 1.5 cups, hot gochugaru 2 cups, salted radish, green onions, and mustard greens into the cooled glutinous rice paste.

8. 8

   Coat the salted cabbage thoroughly with the kimchi filling, pack tightly in a kimchi container, seal off air, keep at room temperature for one day, then move to a kimchi refrigerator.