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

봉우리김치 홈페이지 http://www.bongkimchi.com 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.