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          • Cabbage Kimchi

            Baechu-kimchi is made by fermenting brined Korean cabbage with Korean radish, vegetables, salt-fermented seafood, ground red pepper and various seasonings. Kimchi is a quintessential side dish that is served without fail on dining tables in Korea. Kimchi was approved as an International Standard Food by Codex in 2001. Certain studies have shown a link between Kimchi and cancer prevention.

          • 음식분류 -
          • 가열시간H M
          • 조리시간5H M
          • 온도4~10℃
          • 칼로리30kcal(60man)
          • 주재료Korean cabbage, radish, watercress, small green onion



          • - 4.8 kg (2 heads) Korean cabbage

            • 700 g (4⅓ cups) coarse salt
            • 4 kg (20 cups) water
          • - 1 kg (1 ea) radish

          • - 100 g watercress

          • - 200 g small green onion

          • - 200 g mustard leaf

          • - 200 g (1 cup) oyster

            • 6 g (½ tablespoons) salt
            • 400 g (2 cups) water
          • - Kimchi liquid

            • 100 g (½ cup) water
            • 2 g (½ teaspoons) salt
          • - seasonings

            • 30 g (1⅓ cups) ground red pepper
            • 100 g (½ cup) salted anchovy juice
            • 100 g salted shrimps
            • 12 g (1 tablespoon) sugar
            • 200 g green onion
            • 80 g (5 tablespoons) minced garlic
            • 36 g (3 tablespoons) minced ginger


          • 1. Trim the bottom and outer leaves of the cabbage (4.5 kg), put a deep knife slit lengthwise and split it into two parts by hands, marinate them in salt water in which half (350 g) of the coarse salt dissolved, and spread remained half of the salt in between the petioles. Let it sit cutting side up for 3 hours, and then another 3 hours after turn over. 【Photo 1】
          • 2. Rinse the cabbage under running water for 3~4 times, drain water on a tray for about 1 hour (3.2 kg).
          • 3. Trim and wash the radish, shred into 5 cm, 0.3 cm-wide/thick. Trim and wash watercress stalks, small green onion and mustard leaf, cut them into 4 cm. (watercress 60g, small green onion 150 g, mustard leaf 150 g). 【Photo 3】
          • 4. Wash the fresh oyster softly in mild salt water and drain.
          • 5. Mince the solid ingredients of salted shrimps finely. Soak ground red pepper in the salted shrimps juice and salted anchovy juice.


          • 1. Add soaked red pepper to the shred radish, mix well, add remained seasonings, and mix well again. Add vegetables and oyster, mix softly and season with salt (1.5 kg). 【Photo 4】
          • 2. Pack the seasonings in between each leaf of the cabbage, fold over the outer leaves to hold the seasonings.【Photos 5 & 6】
          • 3. Place it in a jar one by one until 70~80 % of the jar filled, cover the top with marinated outer leaves.
          • 4. Make Kimchi liquid by adding some water and salt into the Kimchi mixing container. Then finish by pouring Kimchi liquid into the jar and pressing down.
          Time Process Heat Control
          Preparation Preparing cabbage, vegetables, salted shrimps and fresh oyster  
          0min Marinating cabbage  
          390min Washing cabbage and draining water  
          460min Mixing cabbage Kimchi and placing in a jar  
          • For the good taste and better nutrition of the winter cabbage Kimchi, it may be fermented under the ground at 10 ℃ for around 3 weeks.
          • Fresh shrimps and/or glue plants may be added into the Kimchi.
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