[김치쌤 이하연] 배추반지 젓갈이 들어가지 않은 배추물김치 비건김치 어린이도 외국인도 좋아하는 김치

[김치쌤 이하연] 배추반지 젓갈이 들어가지 않은 배추물김치 비건김치 어린이도 외국인도 좋아하는 김치

봉우리김치 홈페이지 배추반지  Cabbage  Banji ~재료~   배추 3kg  salted cabbage, napa cabbage 절임용 소금 250g solar salt 무 500g radish 쪽파 50g scallions 갓 50g leaf mustard 미나리 50g water celery   마늘 100g garlic 통생강 20g ginger 마른고추 70g dried red pepper 고추씨 1cup red pepper seed 무 200g radish 배 300g pear 콜라비 200g kohlrabi 사과 150g apple 찹쌀죽 400g glutinous rice porridge 토판염 45g gray salt 물 3L water     ~레시피~ 1  미리 절여 놓은 배추, 무, 쪽파, 미나리, 갓을 준비한다 1 Prepare pickled cabbage, radish, scallions, water celery, and leaf mustard 2  절인 쪽파, 갓, 미나리는 타래를 지어 놓는다 2 Tie the pickled scallions, water celery, and leaf mustard 3  믹서기에 마늘, 생강, 마른고추, 무, 배, 콜라비, 사과, 소금, 물을 넣고 갈아 준다 3 Add garlic, ginger, dried pepper, radish, pear, kohlrabi, apple, salt, and water in a blender 4  갈아진 재료를 채에 받쳐서 분량의 물을 붓고 국물을 짠다  4 Pour the ground ingredients into water and sieve the soup into the broth is made 5  남은 건더기는 고추씨와 함께 베주머니에 넣는다 5 Put a dry pile and red pepper seed in the net 6  절인 배추, 무, 쪽파, 미나리, 갓을 통에 담고 국물을 붓는다 6 Put pickled cabbage, radish, chives, water parsley, and gat in a container and pour the soup into it 7  시원한 곳에서 2~3일 숙성 후 냉장 보관하여 먹는다 7 After ripening in a cool place for two to three days, keep it refrigerated and eat it