열무 백물김치 Yeolmu White water kimchi


재료 ingredients 

열무 1단(2kg) Yeolmu

물 1L water

토판염 50g gray salt

쪽파 30g scallions

홍고추 3개 red pepper


부재료 Side Ingredients

다시마물 1컵 kelp water

배 200g pear

청양초 50g cheongyang pepper

마늘 60g garlic

생강 10g ginger


국물 Broth

물 2L water

밀가루 20g wheat flour

토판염 26g gray salt



레시피

1. 열무는 손질해서 먹기 좋은 크기로 자르고 깨끗이 씻어 소금물로 30~40분간 절인다


2. 물에 밀가루를 넣고 끓여 밀가루풀을 만들어 완전히 식혀  소금으로 간을 한다


3. 믹서기에 청양고추, 마늘, 생강, 배, 다시마물을 넣고 갈아 준다


4. 갈아 놓은 재료에 밀가루풀 넣고 양념국물을 만든다


5. 절인 열무를 건져 양념 국물을 붓고 쪽파와 홍고추를 썰어 넣는다


6. 김치통에 담아 상온에서 숙성 후 냉장 보관하여 알맞게 익혀 먹는다


1. Cut Yeolmu into bite-sized pieces, wash them clean, and pickle them with salt water for 30~40 minutes


2. Boil flour in water to make flour porridge and let it cool completely and season with salt


3. Put Cheongyang red pepper, garlic, ginger, pear, and kelp water in a blender and grind them


4. Put flour porridge into the ground ingredients and make the seasoning soup


5. Take out pickled young radishes, pour the seasoning stock, and chop up the chives and red pepper


6. Put it in a kimchi container, ripen it at room temperature, refrigerate it, and cook it properly