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Pleasep_pam ba#sic m a__eriab s uch as Cab_ges for winter
reser_atiOn_ r ed pepperp_Jwde_, mashed _riic,
mashed ginger, green onbn, pickledanchovies/a little),
pickledshrimps, salt, etc.The raSoef subsidiariesis
accerdingto the,tabb en the right. Basica#y, t he Old Kimchi
sheuld be made mo_e_ltily than the generalKimchi.
*' You shouldu_ t_ cab_je f_ winter rese_ti®_ tf you uset_
sum_r cabbage,yca _n not _s_ the Old Kimchi be_:a_ the
,, To F£_t t@ m_:h s2£q@ries s_£_ _sr_d _p@rs eic _n hin@r
!act_c
lus gro_@ a_ _e K md_ _nbe un_ir_
[How to make_,e Old Ki_hi
w_ _lini_ of 3,5%]
Red pepper powder
Mashed ginge[
Green onion
Pick!edanchovies
Pickledshrimps
_Ssi li:, ,::
130 (pickled
cab_ge t00t
4.5
25
02
2.0
5.0
4.0
2 How make Old mchi
(i} Cut_t_s
intot\_#, _ ual _8
_:_',,, Usir@ v,a_r 1_,9_ 8 h_/as _b_s,
n_e. the salt'¢_terind_ng 8%,d _t (_-_nt of @neral _ 1_
2)
@ Immerse _ _
@alb' @,_
in_t'wst_ f@" 1 2..-.15 h£ars and_11er s_e _ inthe inner _
d
_e osb_as.
{Rease u_
saltto s
i f_ n:_e£ pa_s d the¢;s
¢san thatSsat for _ c_nersl K i_hi )
To _e
_m_
(i:' W_sh_e _1_
@b[_s v'd_waterads
water#om_e
_[_
for 1_r
@ M_e _e o_er matef_lsexc@tca_
a_ _ve _em fG _nd
10minutes(_ermen_ng p r_ss ot
3)
@ A_ly e,mn_, _ s_i%
to 81 the @_nem d '_eca_
@ Putthemint_ Kin'@i , _nt_nerd _ lefts@n d _ @a,,_. _
_ _tting si@upto Fever _
_ing
from_,,_ang _X:frczn_e _s.
(press flrr@
_e lessr_m the _tter)
@ Cov_tPeKin_i v_h _b_
_es _ted _t long_fore e@_ng
F___
_m_
,::£:, _t 1:_.Ki_i _nt_ner inthe bff _tion of thedr_r
and_t
the _
tationofthe @.1KJ_<shi"
t::t:' _ en completi@ thefermen_
of:t_ _
#m@i,the remaining t ime_omes to 9°
i_
_e
_a_S
_S
au_ty
cha_
toun_ _°
of _ Old Kir_i"
@ _f y outhink_[ _ OM _Jm@i isunrip, y® _ excite t_
ond theOld Ydmchi or_ n_e.
What i stheOldKi
This is the Kimchi which is fully rip,en_ in the pet at bast for one year up to 5 years.
It _st:es of niceiy salty, aciduiiious,bi[terish, and deepiy fllavorous.And, the acidity Ilievel i s around
i.0% which is much higher than the general Kimchi..
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