10kg of seafood

#이하연명인 #김장 #김치 #해물섞박지 #명품3대김치 #최고의김치
Kimchi with five kinds of seafood!
Try the seafood!

-----------------------------------------------------------------------------------------

[Main Material]
Pickled cabbage 3kg
Pickled radish 1kg
250 g pickled eggplant
500 g pickled cucumbers
Pickled copper fruit (Kohlrabi) 500g
100 g abalone
100 g conch
150 g octopus
100 g oysters
50 g raw shrimp

[Auxiliary materials]
Radish 800g
100 g pear vegetables
50 g buttercup
50 g chives
50 g freshly eaten

[Seasoning]
50 g red pepper powder
15 g fine red pepper powder
50 g minced garlic
10 g minced ginger
25g shrimp sauce
25 g salt

[Garnish]
40 g sackhin pepper
250 g pears
15 g whole jujube

[Licorice]
20 g licorice
1 liter of water

[Broth]
Hwangseok fish soup 1L
Mineral water 1.5L
1 cup kelp water
1/2 cup pear juice
50g shrimp sauce
35 g salt
25 g minced garlic
5g minced ginger
50 g fine red pepper powder

※ Hwangseok fish sauce: 1L of mineral water with 10g of Hwangseok fish sauce and 10g of bandeng sauce and dried water for overnight**

[How to make seafood mix]
1. Divide 1 bucket of cabbage into 4 pieces each, salt and wash, then put on a tray to drain.
2. Cut the radish in half, cut it into 4 pieces (8 pieces in total) and cut it finely, and cut the cucumber into 3 pieces each and cut it in the middle,
Cut the eggplant in half and cut it into 2 pieces (4 pieces in total),
It is prepared by peeling the skin, cutting it into pieces similar in size to radish, and salting it.
3. Prepare the abalone, conch, and octopus prepared by blanching them in licorice water and chopping them separately.
Prepare the oysters trimmed. (Oysters are only used during the winter season.)
4. Cut the chives, lampshades and buttercups of the ingredients into 2 cm long slices.
5. Add the prepared seafood from (3) to the prepared kimchiso with a mixture of seasonings, and mix well again to prepare in advance.
Season with shrimp sauce and salt.
6. Prepare pickled cabbage by adding (4) stuffing to make kimchi.
7. For the soup, mix the raw soup with brewed water, season with shrimp sauce and salt.
9. In the prepared container, add the cabbage with the stuffing, the pickled radish, cucumber, eggplant, and copper fruit in turn.
10. Cover the outer leaves of the cabbage in (9), then pour the broth filtered with a beboza, and finish by adding the whole dates, sliced peppers, and pears.
11. Cook at room temperature for about a day, then put it in the refrigerator and let it mature for about 10 days before eating.

Completion: About 10kg