Golden Ratio! 20kg Kimchi Cabbage Seasoning Recipe
Kimchi Seasoning Recipe for 20kg of Brined Cabbage with Autumn Radish
Kimchi made with autumn cabbage is simply delicious! Introducing a kimchi seasoning recipe for crisp and refreshing flavor. Make delicious kimchi that your whole family can enjoy. (Source: https://mangoistree.tistory.com/entry/절임배추20kg-양념레시피 [Mango is a Rhus family])
Kimchi Ingredients- 20kg of well-brined cabbage
- 1 bunch of fresh minari (water dropwort)
- 1 radish
- 2/3 bunch of green onions (approx. 2-3 stalks)
Golden Ratio Seasoning Ingredients- 800g of fine gochugaru (red pepper flakes) (or a mix of fine and coarse)
- 500g minced garlic
- 60g minced ginger
- 400ml salted shrimp (including liquid, pureed)
- 300ml anchovy sauce
- 1000ml glutinous rice paste (made by cooking 100g glutinous rice flour with 1000ml hot water)
- 500ml rich broth (beef bone broth or anchovy broth)
- 500g fresh shrimp (cleaned and prepared)
- 800g of fine gochugaru (red pepper flakes) (or a mix of fine and coarse)
- 500g minced garlic
- 60g minced ginger
- 400ml salted shrimp (including liquid, pureed)
- 300ml anchovy sauce
- 1000ml glutinous rice paste (made by cooking 100g glutinous rice flour with 1000ml hot water)
- 500ml rich broth (beef bone broth or anchovy broth)
- 500g fresh shrimp (cleaned and prepared)
Cooking Instructions
Step 1
Invert the brined cabbage box and let it drain for about half a day. Do not rinse the brined cabbage; drain it for an additional 2-3 hours or more to allow the seasoning to be absorbed well for delicious kimchi. (Source: https://mangoistree.tistory.com/entry/절임배추20kg-양념레시피 [Mango is a Rhus family])
Step 2
The key to delicious kimchi! Let’s make glutinous rice paste. Pour 1000ml of water into a pot, dissolve the glutinous rice flour, and stir well to ensure there are no lumps. Cook over medium-low heat, stirring constantly to prevent sticking to the bottom and to create a delicious paste. Cook until thickened, then let it cool completely.
Step 3
Now, it’s time to mix the delicious seasoning. For kimchi, use about 80g-100g of gochugaru per cabbage head (about 1 paper cup) as a guideline. The seasoning’s saltiness is mainly adjusted with salted shrimp and anchovy sauce; pureeing the salted shrimp will make the seasoning much smoother. Add fresh shrimp and the rich broth (you can use homemade beef bone broth or store-bought broth) for a refreshing taste, then mix in the cooled glutinous rice paste, ensuring all ingredients are well combined.
Step 4
Next, prepare the vegetables that will add crispiness to the kimchi. Use about 2/3 bunch of green onions, focusing on the white parts, and slice them diagonally about 0.5cm thick. For the minari, remove the leaves and use only the stems. Cut them to the same length as the julienned radish.
Step 5
The radish is an important ingredient that contributes to the refreshing taste of kimchi. Cut the radish into about 4 wedges. Then, using a mandoline or knife, slice it vertically into long strips. Avoid making them too thick, as this will allow the seasoning to penetrate well and result in a tender texture when cooked.
Step 6
To julienne the radish into uniform pieces, it’s best to use a knife or mandoline slicer. Slicing them to a consistent size will make the kimchi look appealing and have a uniform texture when it ripens, making it even more delicious to enjoy. Slice into strips about 0.5cm thick.
Step 7
Add the julienned radish, prepared minari, and sliced green onions to the prepared kimchi seasoning. Gently mix everything together so the vegetables are evenly coated with the seasoning. Avoid mixing too vigorously, as this can mash the vegetables.
Step 8
Carefully spread the prepared seasoning between the leaves of the brined cabbage, after draining it for at least 3 hours. Spreading the seasoning meticulously leaf by leaf will make the kimchi ripen more deliciously. For kimchi that you plan to eat soon, add a little more salted shrimp or anchovy sauce to the seasoning mixture for a richer, deeper flavor.
