안녕하세요, 김치명인 이하연 입니다. 초심자를 위한 김치 담그기 영상이에요. 시청해주셔서 감사합니다. 봉우리김치 홈페이지 http://www.bongkimchi.com ~재료~ 절임 배추 1포기 napa cabbage     물 2L  water     천일염 300g solar salt 부재료    무 250g radish     배 ¼개 pear     부추 50g chives     쪽파 50g scallions 양념     생새우 50g raw shrimp     고춧가루 1컵 red pepper powder     다진마늘 75g crushed garlic     찹쌀죽 ½ 컵 glutinous rice porridge     (찹쌀1컵 + 물 7컵)     다시마물 1/2컵 kelp water     (다시마 10g + 물1L)     멸치액젓 80g anchovy sauce     새우젓 20g salted shrimp     검은깨 1t black sesame     다진생강 15g crushed ginger     멸치가루 ½ t anchovy powder ~레시피~ 1. 배추는 반으로 가르고 분량의 물과 소금으로 절인 후 세 번 정도 씻어 물기를 뺀다. 1. Cut cabbages in half, pickle them with water and salt, and wash them about three times to drain. 2. 다시마물과 찹쌀죽을 만들어 식힌다. 2. Make kelp and glutinous rice porridge and cool it down. 3. 무와 배는 2mm 굵기로 채 썰고 쪽파, 부춥는 4cm 길이로 썬다. 3. Shred radish and pear into 2mm thick pieces and cut chives into 4cm long pieces. 4. 생새우는 옅은 소금물에 씻어 물기를 뺀 다음 칼로 잘 저며준다. 4. Wash raw shrimp in light salt water, drain and chop well with a knife. 5. 양념 재료에 새우젓과 멸치액젓, 생새우, 나머지 부재료를 넣어 버무린다. 5.Mix salted shrimp, salted anchovies, raw shrimp, and vegetable ingredients in the prepared seasoning ingredients. 6. 배춧잎 사이에 양념소를 골고루 넣은 후 겉잎으로 돌려 싸고 단면이 위로 오도록 통에 담는다. 6. Put the sauce evenly between the leaves of the cabbage, then wrap it with the outer leaves, and put it in a container so that the cross-section is up. 7. 통의 ⅘  정도를 채워 김치를 담고 푸른 겉잎을 덮어 공기가 통하지 않도록 눌러준다. 7. Fill about 4⁄5 of the container with kimchi and cover it with green outer leaves to prevent air from flowing. 8. 상온에서 하루 동안 익힌 뒤 냉장 보관 후 20일 정도 숙성 후 먹는다. 8. Leave it at room temperature for a day, refrigerate it, and let it ripen for 20 days before eating.