This Man's Cook's Large Garlic Kimchi

• large garlic 3 bunches
• dried anchovy sauce 1 cup
• water 500ml
• kombu 1 piece (10x10cm)
• dried shiitake mushrooms 3 pieces (or sliced 20g)
• ginger 10g
• radish 200g
• onion half
• minced garlic 250g
• corn syrup 250g
• shrimp paste 200g
• leftover rice 200g
• red chili powder 300g

Recipe 🍳

Cooking tips 💡

• The anchovy sauce left after brining contains the delicious essence of the garlic, so always reuse it when making the seasoning paste for deeper flavor.
• When mixing the kimchi, avoid pounding or pressing too hard like you would with regular cabbage kimchi, as this can cause the garlic to release too much juice and develop a raw smell. Instead, gently fold from bottom to top to evenly coat each piece.
• For the full transformation of flavor, allow a total of at least 4 days of aging—2 days at room temperature followed by 2 days in the refrigerator. This allows the sharp, pungent notes of garlic to mellow out, revealing a refreshing, sweet, and intensely savory taste.

Recommended for 🙋

• ⭐Those who want a thicker, crunchier, and sweeter garlic kimchi with a richer, more complex flavor compared to regular scallion kimchi.
• ⭐People looking for a spicy, refreshing kimchi to balance fatty dishes like grilled pork belly, ramen, or greasy meats.
• ⭐Home cooks who want to make a rich, savory kimchi paste without the complicated steps of boiling flour or glutinous rice, using leftover rice instead for convenience.