Low-sodium Bossam Kimchi

Ingredients

"Napa Cabbage 17g, Korean Pear 3.0g, Sliced Jujube 0.2g, Peeled Chestnut 1.1g, Carrot 1.0g (저염양념) 조선무 1.1g, Watercress 1.0g, Peeled Onion 1.1g, Bell Pepper 1.1g, Brown Sugar 0.1g, Pine Nuts 0.2g, Peeled Garlic 1.1g, Peeled Ginger 0.2g, Anchovy Fish Sauce 0.1g, Chili Powder 0.8g, Coarse Salt 0.5g, Dried Shiitake Mushroom 0.1g, Broth Anchovy 0.3g , Water 50ml"

Instructions

1. 1

   Clean the napa cabbage and lightly salt it.

   
2. 2

   Make the broth with broth anchovy and dried shiitake mushroom.

   
3. 3

   Blend the bell pepper and squeeze out the juice.

   
4. 4

   Add bell pepper juice and julienned radish, watercress, and onion to the cooled broth to make low-sodium seasoning.

   
5. 5

   Julienne the Korean pear, jujube, chestnut, and carrot and mix in at the end.

   
6. 6

   Mix ⑤ into the low-sodium seasoning and spread between the layers of the salted napa cabbage.