Kim Dae-seok's Kimjang Kimchi

Cooking tips 💡

• If the inner leaves of the brined cabbage taste too salty, soak them in water for about 20 minutes to reduce saltiness before mixing with the seasoning.
• Kombu should be removed after 5 minutes of boiling, as prolonged cooking releases mucilage that makes the broth overly thick.
• Soak dried chilies in sauce and broth for at least 30 minutes prior to blending to ensure they blend smoothly in the mixer.
• After seasoning the cabbage, tightly wrap it with outer leaves to prevent leakage and block air—this helps the kimchi ferment better and stay flavorful.

Recommended for 🙋

• ⭐Those looking for a classic recipe when making their first kimjang kimchi.
• ⭐People who want to recreate the refreshing, bold taste of traditional Jeolla-style kimchi with fresh shrimp and codium seaweed.
• ⭐Anyone needing proper ratios and techniques for large-scale cabbage brining and seasoning mixtures.