Central-Korean Style Kimchi (20kg Batch Recipe)

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Crispy and Fizzy 20kg Chungbu-style Kimchi Recipe Ingredients (Reference: paper cup) Base: Brined napa cabbage 20kg, radish 4-5kg, red chili powder 10 cups total, scallions 2 handfuls, Korean watercress (stems only) 1 bundle Broth: Water 7-8 cups, dried kelp 3 sheets, dried anchovy/pollack 5-6 pieces, dried shiitake mushroom 1.5 handfuls Starch paste: Broth 4 cups, sweet rice flour 1 cup heaping Blender seasoning: Pear 1, large onion 3, fish sauce 4 cups, garlic 40 cloves, ginger (size of 3-4 knots) 2 pieces Additional seasoning: Salted shrimp 1.5 cups, fresh shrimp 2 cups, sea salt (if needed for taste) Cooking Instructions Make the broth: Add kelp, dried anchovy/pollack, and shiitake mushroom to water and boil thoroughly. Make the starch paste: Mix 1 cup sweet rice flour into 4 cups of broth, boil for 4-5 minutes, then cool completely. Pre-season the radish: Gently toss julienned radish with 3 cups of red chili powder to release moisture. Blend the seasoning: Blend pear, onion, and fish sauce first in the blender, then add garlic and ginger and blend until very fine. Combine the seasoning: Mix the blended seasoning with cooled starch paste, salted shrimp, fresh shrimp, scallions, Korean watercress, and remaining red chili powder (7 cups). Mix and pack: Apply the seasoning to brined napa cabbage without overdoing it, rubbing gently, then wrap with the outer leaves and pack into containers. #ChungbuKimchi #KimchiRecipe #CrispyKimchi