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We are revealing Chef Kim Dae-seok's 31 years of know-how. Today, we will tell you the recipe for Dolsan mustard leaf kimchi. 1. 2 bunches of rock mustard (3.6 kg) 2. 2 cups of sea salt (used for pickling) 3. 35 g of dried kelp - boil for 7 minutes 4. 1.5 liters of water - (200 mL soaks in kelp and evaporates) [Ingredients for blender] 1 apple, 1 pear, 1 onion, appropriate amount of raw water, a handful of garlic, 1 piece of ginger, 5 green chili peppers (first grind 200 g of radish in a blender) [Ingredients for broth] About 1.3 liters of kelp water, 7 parts of glutinous rice paste, 1 and a half bottles of raw water (3 liters), 1 cup of soju, 300 mL of cider, 3 tablespoons of red pepper seeds, a large handful of green onions, 5 tablespoons of sea salt, 7 parts (120 g) of anchovy sauce, 1/4 tablespoon of New Sugar. Use a total of 4.5 liters of raw water. #Chef Dae-seok Kim #Dolsan mustard greens kimchi