The beautiful color and crunchy texture that children love paprika white kimchi
Why not make your own?
Watch the video to learn more about how to make paprika white kimchi!

[Material]

1 cabbage
2L of water
300 g sea salt

[Auxiliary materials]

Paprika (wash, week, no) 140~160g (half each)
1 bell pepper

Radish 2500g
250 g pear greens
50 g chives
10 g garlic
5 g ginger
1/2 cup glutinous rice paste
Anchovy sauce 1T
Shrimp fish sauce 2T
1 T salt
Black sesame 1t

[Broth]
2L mineral water
1T minced garlic
1t ginger juice
Tophan salt 24g
Shrimp fish sauce 2T

[How to make 5kg of paprika white kimchi]

1. Pick a cabbage about 1.5~2kg, remove the yellow leaves, and cut them in half.
2. Add half the salt to the water, make a brine, soak the cabbage and soak it, sprinkle salt in between, turn it over once after 3 hours, rinse after 2 hours and drain. Pickle whole cabbage in less time than kimchi.
3. Shred the radish, paprika, bell pepper, and pear, and chop the garlic and ginger finely. Cut the chives into 3 cm long slices. Add glutinous rice paste, anchovy sauce, shrimp sauce, salt, and black sesame seeds and mix well to make stuffing.
4. Place the cabbage in a wide bowl, add the stuffing tossed in between, wrap it well in the outer leaves, and put it in a barrel one by one.
5. When tossing the stuffing, add the shrimp sauce and strain the minced garlic and glutinous rice paste through a sieve. If fresh, season with salt and strain once again to 4.
6. Cook at room temperature for a day, then put in the refrigerator for 10 days before eating.


*Shrimp sauce
Add shrimp sauce and water 1:1, boil it, remove the sauce, and cool it before using.
*Use paprika in different quantities according to size.

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When you need to buy kimchi.
http://www.bongkimchi.com