Homemade Kimchi 20kg with 30 Years of Kitchen Expertise – Addictive Seasoning Sauce

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Bbagjubu Channel https://www.youtube.com/@%EB%B9%A1%EC%A3%BC%EB%B6%80-p9z Hello, this is Bbagjubu^^ Kimchi for this winter that will keep our family's table well stocked! I've put 30 years of kitchen experience into creating a deep umami flavor and rich seasoning ratio that's easy to follow. The seasoning will evenly coat each leaf of napa cabbage, making it a rice-stealing kimchi throughout the winter. Follow along with the video and make it step by step. *1 cup is 200ml. *1 tablespoon is 15ml with a wooden spoon, 1t (1 teaspoon) is 5ml. [Kimchi for Pickling (20kg)] 1. Sub-ingredients (Vegetables) Red mustard greens: 700g Green onions: 500g Radish: 500g 2. Broth Ingredients Water: 2.5 liters Radish: 500g Onion: 1 Green onion: 2 stalks Ginger: 2 slices Pollock for broth: 50g Anchovy for broth: 50g Dried shiitake mushrooms: 30g Kelp: 30g Dried red chili peppers: 6 3. Pumpkin Sticky Rice Porridge Sweet rice: 1 cup Old pumpkin 300g (Prepare pumpkin sticky rice porridge by cooking 1 cup sweet rice + 300g old pumpkin in the broth water over low heat, then grind) 3. Seasoning Ingredients Red chili powder: 1～1.1kg Dried red chili peppers: 150g Pear 1.5 Radish 500g Onion 1 Garlic: 600g Ginger: 100g Ripe persimmon: 1.5 cups Plum extract: 1 cup Small fish salted shrimp: 1/2 cup Stone flounder salted fish: 1 cup Small fish fish sauce: 400g Shrimp sauce: 1.5 cups Sea grapes: Fresh sea grapes 120g (or 20g dried sea grapes rehydrated, then blanched and minced / add 1 tablespoon salt and blanch) *Simmered salted fish (Base) Stone flounder salted fish: 1 cup Small fish salted shrimp: 1 cup Water: 1 cup Ginger a little Thank you so much to all the viewers who watched my video today Subscribing, liking, and commenting are a big help to the channel I will continue to work hard as Bbagjubu!