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Chef Dae-seok Kim reveals his 33 years of expertise.
Today, I'll share a recipe for kimchi made with 40kg of pickled cabbage. ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Cup measurements are based on 200mL.
(Equivalent to 1 full paper cup.)

The wooden spoon used in the video
is slightly larger than a typical rice spoon used at home.
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1. 40kg pickled cabbage
2. 1 bunch red mustard (1.2kg), 1 bunch green onion, 5 carrots, 4 radishes
3. 2kg red pepper powder, 600g dried red pepper
4. Wet glutinous rice flour 500g
5. 3 heaping tablespoons of sea salt - for final seasoning
6. 200g dried kelp - for covering
7. 100g dried kelp - for kimchi filling (soaked and sliced)

[Broth Ingredients]
4L water, 1/2 radish, 2 onions, 2 green onions, 300g dried kelp, 50g dried kelp

[Ingredients for blender]

Soaked dried red pepper, 600g fermented pollack, 5 cups (1L) anchovy sauce, 500g fermented shrimp,
700g garlic, 350g ginger, 3 cups (600mL) plum extract, 2 pears, 2 apples, 2 onions

📒 Chef Kim Dae-seok's Home Cooking Recipe 2 📒
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