I made it by putting "this" in the white kimchi of Daebakjip, which is eaten in line. скачать в хорошем качестве

I made it by putting "this" in the white kimchi of Daebakjip, which is eaten in line.

Chef Kim Dae-seok reveals all of his 30 years of know-how. I hope it will be of great help to those who are just starting out in the restaurant business. Today, I will reveal the white kimchi recipe. [Main Ingredient] Egg white cabbage 4 heads (3kg) [Ingredients for Pickling Cabbage] 5.5 liters of water, 1/2 spoon of new sugar, 2 cups of sea salt [Ingredients to use when boiling glutinous rice paste] 2 tablespoons of glutinous rice flour Use 1 cup of water to dissolve glutinous rice flour in cold water and 1 cup of water to boil. [kelp broth ingredients] Use 4 liters of water + (add 1 liter) 1 large piece of dried kelp 50g Boil for 5 minutes and cool before use [Ingredients for white kimchi soup] Chilled kelp broth, a little more 1/2 cup anchovy fish sauce (100g) 1/2 bottle of soju, 1 and a half tablespoons of sea salt (Add 2 tablespoons of sea salt) 1/2 tablespoon of new sugar Boil glutinous rice paste and cool it before use [Ingredients to put in the net] 1 handful of garlic 35g (use after slicing and mincing) 2 Ginger 15g (Use after slicing and mincing) 1/4 cup of red pepper seeds (20 g) 1/2 pear grated and used [Garnish and general ingredients] 1/2 radish sliced and used 1/2 pear, 1 apple sliced and used (Water is equal to 3 cups of paper cups) Add 1/2 spoon of bay salt and soak the sliced apples (to prevent browning) Two handfuls of chives and 2 red peppers are thinly sliced and used as garnish **Check the seasoning at the end and adjust to your taste. You can adjust the amount of salt ** #white kimchi #kimchi doctor #dongchimi #water kimchi #kimchi