최고의 요리 비결 - The best cooking secrets_유귀열의 백김치_#002

fish sauce

🥗Healthier: soy sauce

💰Cheaper: miso

Soy sauce provides umami flavor without fish allergens.

napa cabbage

🥗Healthier: green cabbage

💰Cheaper: savoy cabbage

Green cabbage is more accessible and still crunchy.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

apple

🥗Healthier: pear

💰Cheaper: banana

Pear offers similar sweetness and moisture.

Cut the napa cabbage (1.4 kg) in half and make incisions.

Soak the cabbage in saltwater (2 L) and sprinkle salt (300 g) on the stem parts.

Place a heavy bowl on top and let it brine for about 4-5 hours.

Remove seeds from the red chili pepper (50 g) and julienne it; slice the pear (250 g) with the skin on.

Thinly slice the chestnuts (100 g) and garlic (20 g), and use a peeler to cut the radish (400 g) and carrot (210 g) into long strips.

Mix the radish and carrot with anchovy sauce (100 g) to brine them.

In a pot with water (2 L), add fermented shrimp (50 g) and boil, then strain.

Mix the Cheongyang chili pepper (1 cup) and sugar (1 cup) and let it sit until the sugar dissolves.

Combine the shrimp broth with gochugaru (90 g) to make the kimchi broth.

Layer the brined cabbage with the radish, carrot, green onion (140 g), pear, red chili, chestnuts, and garlic.

Place the cabbage, jujube (40 g), and kimchi broth in an airtight container, cover with a plastic bag, and place a bowl on top.

Store at room temperature for half a day, then refrigerate for 3-5 days to ferment.

Cut into pieces and serve.

Cooking Techniques

Spice Level:

Dietary

Allergens