Authentic Kimchi Making: Perfect Seasoning for 20kg of Brined Cabbage
Kim Jin-ok’s Recipe: The Ultimate Guide to Making Kimchi with Brined Cabbage (20kg Batch)
Hello! This is Kim Jin-ok. Nowadays, many people make kimchi using pre-brined cabbage, right? A 20kg box of brined cabbage typically contains about 8 heads, but it can vary up to 10 heads depending on the size. Since pre-brined cabbage is often less salty than what you’d make at home, it’s important to prepare plenty of seasoning. If you happen to have leftover seasoning, you can dice radishes into large chunks, mix them with the seasoning like you would for Kkakdugi (cubed radish kimchi), and ferment them alongside your cabbage kimchi for a delicious treat. Accurate measurement is key for kimchi seasoning! Today, all ingredients are measured by weight. Please use small apples and pears; if they are large, reduce the quantity, as too much fruit can make the kimchi mushy. *** Ingredients: 1 box (20kg) brined cabbage, 1 radish (1600g, for shredding), 400g red mustard greens (honggat), 200g scallions (jjokpa), 180g fresh shrimp, 200g salted shrimp (saeujeot), 1/2 pear, 1/2 apple, 3 white parts of leeks, 500g radish (for cubing), 1/2 onion, 100g ginger, 1300g anchovy-kelp broth, 400g minced garlic, 800g anchovy sauce (myeolchi aekjeot), 1200g gochugaru (Korean chili flakes), 5 Tbsp salt, 4 Tbsp sugar *** For the glutinous rice paste: 1300g anchovy-kelp broth + 90g glutinous rice flour (Note: My measurement standard for one tablespoon (T) is one Korean rice spoon.)
Main Ingredients
- 20kg brined cabbage
- 1600g radish (for shredding)
- 400g red mustard greens (honggat)
- 200g scallions (jjokpa)
- 180g fresh shrimp
- 200g salted shrimp (saeujeot)
- 1/2 pear
- 1/2 apple
- 3 white parts of leeks
- 500g radish (for cubing)
- 1/2 onion
- 100g ginger
Seasoning Ingredients
- 1300g anchovy-kelp broth
- 400g minced garlic
- 800g anchovy sauce (myeolchi aekjeot)
- 1200g gochugaru (Korean chili flakes)
- 5 Tbsp salt
- 4 Tbsp sugar
- 1300g anchovy-kelp broth
- 400g minced garlic
- 800g anchovy sauce (myeolchi aekjeot)
- 1200g gochugaru (Korean chili flakes)
- 5 Tbsp salt
- 4 Tbsp sugar
Cooking Instructions
Step 1
Before the brined cabbage arrives, let’s make the kimchi seasoning first. Prepare the glutinous rice paste and let it cool. In a pot, combine 1300g of anchovy-kelp broth and 90g of glutinous rice flour. Cook over medium heat for about 5 minutes, stirring constantly until it thickens. Once thickened, turn off the heat and let it cool completely.
Step 2
Wash the 400g of red mustard greens and 200g of scallions thoroughly, then cut them into 2cm lengths. Place the cut greens in a colander to drain any excess water.
Step 3
Now, let’s prepare the ingredients for the seasoning paste along with the cooled rice paste. Cut the 1/2 pear, 1/2 apple, 3 white parts of leeks, 500g of radish, 100g of ginger, and 1/2 onion into bite-sized pieces.
Step 4
In a blender, combine the chopped ingredients (pear, apple, leeks, 500g radish, ginger, onion) with 180g of fresh shrimp, 200g of salted shrimp, and 1300g of anchovy-kelp broth. Blend until smooth. (Tip: If the fresh shrimp are clean, use them as is. If they appear dirty, gently rinse them once in lightly salted water before preparing.)
Step 5
Cut the 1600g radish in half and then shred it into approximately 0.5cm thick strips. (Tip: If you prefer not to use shredded radish, you can cut the 1600g radish into large chunks, similar to Kkakdugi. Salt these chunks with 1.5 Tbsp coarse salt for 30 minutes, then rinse lightly once, drain, mix with the kimchi seasoning, and add between the cabbage leaves for a delicious variation.)
Step 6
In a large bowl, combine the cooled glutinous rice paste prepared in step 1 with the blended seasoning ingredients from step 3. Mix them well.
Step 7
Add 1200g of gochugaru, 400g of minced garlic, 5 Tbsp salt, 4 Tbsp sugar (or plum extract), and 800g of anchovy sauce to the mixture. Stir everything together evenly to create the seasoning paste. (Tip: Adjust the saltiness at the very end after mixing all ingredients, according to your preference. If you prefer less salt, you can reduce the amount slightly. If you dislike sugar, using plum extract will add a pleasant sweetness. If you prefer a less intense chili flavor, you can reduce the gochugaru to 1100g.)
Step 8
To the seasoning base prepared in step 5, add the shredded radish from step 4 and the red mustard greens and scallions prepared in step 2. Mix gently until everything is combined. Your kimchi seasoning is now complete!
Step 9
It’s best to make the kimchi seasoning in advance before the brined cabbage arrives. The steps of adding shredded radish, red mustard greens, and scallions can be done after you receive the brined cabbage by mixing them in while draining the cabbage, for maximum freshness.
Step 10
As soon as the brined cabbage box arrives, immediately turn the entire shipping box upside down and leave it for 1 hour. This allows any residual water within the cabbage to drain naturally. After 1 hour, open the cabbage box and carefully arrange the cabbage heads in a colander, allowing them to drain for at least another hour.
Step 11
Carefully spread the kimchi seasoning evenly between the leaves of the well-drained brined cabbage, ensuring each part is coated.
Step 12
Finally, pack the kimchi snugly into a kimchi container. Line the container with a kimchi bag, and layer the cabbage with the root and leaf parts alternating in a zigzag pattern for efficient packing. Seal the container completely to prevent air from entering. Leave it at room temperature for about one day, then transfer it to the kimchi refrigerator. After about a month of low-temperature aging, you will have delicious, deeply flavored kimchi!
