Authentic Kimchi (10kg)
Authentic Kimchi (10kg)
Perfect Kimchi for the Year-End Feast! Master the 10kg Kimchi Paste Recipe with Salted Cabbage
Just like mom used to make! Learn the secret to making abundant and delicious Kimchi with 10kg of salted cabbage. Enrich your winter table with this wonderful Kimchi.
Key Kimchi Ingredients- 10kg salted napa cabbage
- 600g red crown daisy (Honggat)
- 1/3 Korean radish (approx. 300g)
- 600ml dried pollack broth (Hwangi yuksu)
- 4 Tbsp glutinous rice flour
- 2 cups fresh shrimp (approx. 300g)
Essential Kimchi Paste Ingredients- 8 dried chili peppers (approx. 80g)
- 1 cup salted shrimp (Saeujeot, approx. 150g)
- 2 cups anchovy sauce (Myeolchi aekjeot, approx. 300ml)
- 1/2 pear (approx. 300g)
- 1/2 onion (approx. 150g)
- 1.5 pieces Korean radish (approx. 150g)
Additional Paste Ingredients- 4 cups chili powder (Gochugaru, approx. 240g)
- 1.5 cups minced garlic (approx. 210g)
- 1/3 cup minced ginger (approx. 70g)
- 1/3 cup plum extract (Maesil aek, approx. 80ml)
- 8 dried chili peppers (approx. 80g)
- 1 cup salted shrimp (Saeujeot, approx. 150g)
- 2 cups anchovy sauce (Myeolchi aekjeot, approx. 300ml)
- 1/2 pear (approx. 300g)
- 1/2 onion (approx. 150g)
- 1.5 pieces Korean radish (approx. 150g)
Additional Paste Ingredients- 4 cups chili powder (Gochugaru, approx. 240g)
- 1.5 cups minced garlic (approx. 210g)
- 1/3 cup minced ginger (approx. 70g)
- 1/3 cup plum extract (Maesil aek, approx. 80ml)
Cooking Instructions
Step 1
First, let’s make the Hwangtae broth, the foundation of delicious kimchi. In a pot, add 800ml of water, dried pollack heads, kelp, and onion peels. Bring to a boil over high heat, then reduce to medium heat and simmer for about 5-7 minutes. Once the broth is infused, strain out the solids and let the broth cool completely. This will add a deep umami flavor to your kimchi.
Step 2
We’ll make a glutinous rice paste to thicken the kimchi and enhance its flavor. In a bowl, combine 600ml of the cooled Hwangtae broth with 4 tablespoons of glutinous rice flour. Whisk thoroughly until no lumps remain. Then, place the mixture over high heat. As soon as it begins to boil, immediately turn off the heat and let it cook with residual heat. This smooth paste should be completely cooled before mixing; this prevents clumping and results in a smoother paste.
Step 3
Prepare the vegetables that will add crunch to your kimchi. Wash the red crown daisy thoroughly and cut it into 4cm lengths. Trim the green onions to a similar length. Let the crown daisy and green onions sit out for a short while to slightly dry out; this helps prevent the kimchi from becoming watery. Peel and thinly julienne the Korean radish.
Step 4
Prepare and soak the dried chili peppers, a key ingredient for the paste. Remove the stems from the dried chili peppers and cut them into large pieces. Soaking them in 1 cup of salted shrimp and 2 cups of anchovy sauce before blending will soften the chilies, making them easier to grind and adding more flavor.
Step 5
Now, let’s blend the fruits and vegetables that will form the base of your kimchi paste. Roughly chop 1.5 pieces of Korean radish (approx. 150g), 1/2 pear (approx. 300g), and 1/2 onion (approx. 150g) and place them in a blender. Add the dried chili peppers that have been soaking in the salted shrimp and anchovy sauce, and blend until smooth. The sweet and refreshing taste will elevate the kimchi’s flavor.
Step 6
Transfer the blended mixture to a large bowl. Add the prepared additional ingredients to complete the paste. Mix in 1.5 cups of minced garlic, 1/3 cup of minced ginger, 3 cups of the cooled glutinous rice paste, and 4 cups of chili powder. Use a spatula or your hands to mix everything thoroughly, ensuring the chili powder is well incorporated and there are no lumps.
Step 7
Taste the mixture and make final adjustments to the seasoning. If it’s not sweet enough, add 1/3 cup of plum extract. If it needs more salt, add about 1 tablespoon of coarse sea salt to taste. Adjusting the sweet and sour balance to your preference is key.
Step 8
It’s time to add the prepared vegetables and seafood and mix everything together. Add the julienned radish, cut crown daisy, and green onions to the paste and gently mix until evenly coated. Finally, add 2 cups of fresh shrimp and mix gently. Adding the shrimp too early can cause them to break apart, so add them only after the other ingredients are somewhat combined and mix lightly. The plump shrimp will provide a wonderful texture.
Step 9
Now, let’s expertly spread the kimchi paste onto the salted napa cabbage. Spread the paste thoroughly from the core to the edges of each cabbage leaf. Ensure the paste penetrates between the leaves. You can adjust the amount of paste according to your preference; generous application leads to more flavorful kimchi.
Step 10
Carefully pack the stuffed cabbage into a kimchi container. Arranging the inner leaves of the cabbage facing upwards helps minimize air contact, allowing the kimchi to ferment beautifully. Cover the kimchi with a plastic wrap, seal the container lid, and then close it. Let it ferment at room temperature for 1-2 days, then store it in the kimchi refrigerator to enjoy chilled. Your delicious homemade Kimchi is ready!
