Kim Dae-seok's Kimjang Kimchi

• Napa cabbage 10 heads (35kg)
• Sea salt 2.3kg
• Water 15L
• Dried shiitake mushrooms 6 pieces
• Kombu 3 pieces (10g)
• Water 2L
• Salted anchovies 300g
• Water 2 cups
• Glutinous rice flour 2 cups
• Water 1L
• Dried red chilies 500g
• Anchovy sauce 600g
• Shrimp paste 300g
• Green onions 600g
• Red mustard greens 1 bunch
• Radish 2 pieces
• Onion 2 pieces
• Pear 2 pieces
• Ginger 250g
• Dried codium seaweed 100g
• Garlic 400g
• Fresh shrimp 400g
• Plum syrup 400g
• Red chili powder 1.2kg
• Sea salt 2 tablespoons

Recipe 🍳

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.