[Immediate preservation] Just mix! Seriously delicious "homemade kimchi base"

If only I had this

Both pork kimchi and hot pot taste professional!

Easy recipe and

Authentic kimchi base (Yangnyeom)

Here ✌️ two

I don't need fish sauce

You can make it with ingredients at home ♪

Actually... the amount is appropriate 👌🏻

Please try to make a taste of your home

■ Easy Kimchi base! Ingredients

Korean chili powder... tablespoon 4

Japanese granule soup... 1.5 tablespoons spoon

Soy sauce... 1.5 spoon

Minced garlic... 1 tablespoon tablespoon

Grated ginger... 1 tsp

Sugar... 1 tablespoon

Apples (grated): 1 / 4 pieces

White sesame... 1 tablespoon

① Put the powdered red pepper, Japanese-style granulated dashi, and sugar in a bowl and mix lightly so that there is no unevenness.

② Add grated garlic, grated ginger, soy sauce and grated apple and mix well until it becomes a paste.

③ Finally, add white sesame seeds and blend the whole.

💡 you have salted kelp, chop it up and put it in.

💡 there is also a way to add miso or pickled plums to give it a rich and sour taste. Please arrange it as you like.

☝️ can make kimchi with your favorite vegetables anytime. Point → Sprinkle salt on the vegetables and squeeze lightly to remove the water. Then, if you mix the kimchi base, it will not taste blurry.

■ Salt point of Chinese cabbage (vegetables)

☝️ Chinese cabbage that has been left at 1% for a day and pickled basically does not need to be washed away. If you squeeze the water well, you can use kimchi seasoning as it is.

☝️ 2% pickled Chinese cabbage is basically lightly washed and squeezed to balance the taste. It is OK to wash lightly without washing completely.

Please choose according to your preference /

If you want to age kimchi for a long time

→ If it is 1%, it tends to lack salt and storage stability is lowered. If you want to ferment until it becomes sour, 2% or more is safe

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■ Authentic kimchi base! Ingredients

A. Amazake or sugar: 100ml

A. If you have salted shrimp... 100g

A. None or apple... 1 piece

A. 1 / 4 onion

A. Garlic... 40 g

A. Ginger... 30 g

B. Water: 100 ml to 200 ml

B. Rice flour or potato starch or wheat flour 1 tablespoon

C. Korean pepper... 150g

C. fish sauce or soy sauce... 80 ml

C. Japanese-style dashi stock or salted kelp, etc.

C. chives and chopped carrots... any amount you like

■ How to make kimchi

① Grind material A in a mixer.

② Mix the ingredients ABC and you're done!

Frozen storage OK (about half a year)

■ How to make Tromi of B

Put water and powder in a pot and mix well with a whisk until there are no lumps.

Please note that adding powder after lighting the fire can easily cause lumps.

Turn on medium heat and stir constantly from the bottom with a spatula. When it comes to a boil, reduce the heat to low and mix for another 1-2 minutes. Turn off the heat when transparency comes out and a glue-like stickiness comes out.

Make sure to cool completely before mixing with other seasonings (ingredients for the sauce) such as chili pepper.

💡 salted fish was used without salt (soak in water for 30 minutes and wash). If you do not remove salt, 1 / 2 large is OK because it has a strong salt content.

Other recipes.

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