🌶️ Spicy
Mukeunji
묵은지
mukeunji
Mukeunji is a type of kimchi made by fermenting napa cabbage seasoned with gochugaru, garlic, and fermented seafood for a long time, characterized by its deep and tangy flavor. Well-fermented mukeunji is primarily used in stews or stir-fried dishes, and the longer it ferments, the more effervescence it develops.
Ingredients
How it's made
- 1Soak napa cabbage in salt to remove moisture.
- 2Mix gochugaru, garlic, and fermented seafood to make the seasoning.
- 3Evenly apply the seasoning on the napa cabbage.
- 4Place it in a kimchi container and ferment at room temperature.
- 5After sufficient fermentation, store in the refrigerator.