알타리김치담그는법 초롱무 가을 알타리 무김치 양념 총각김치 양념 맛있게 담그는법

<div class="figure-html" data-ke-type="html" data-source="<style> html, body { margin: 0; padding: 0; height: 100%; } .container { position: relative; width: 100%; height: 100%; } .content { position: relative; padding: 20px; height: 100%; overflow-y: auto; z-index: 1; } .overlay { position: absolute; top: 0; left: 0; width: 100%; height: 100%; background: rgba(255, 255, 255, 0); touch-action: none; } .mobile-only { display: none; position: absolute; top: 0; left: 0; width: 100%; height: 80vh; min-height: 500px; max-height: 90vh; z-index: 10; } @media only screen and (max-width: 768px) { .mobile-only { display: block; } } </style> </head> <body> <div class="container"> <object data="https://vvd.bz/j3d" type="video/mp4" class="mobile-only"></object> </div> </body> <div _ngcontent-ng-c1582008977="" inline-copy-host="" class="markdown markdown-main-panel stronger enable-updated-hr-color" id="" aria-live="polite" aria-busy="false" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><h1 data-path-to-node="0"><b data-path-to-node="0" data-index-in-node="0">가을 알타리김치 총각김치 맛있게 담그는법 초롱무 무김치 황금레시피 양념</b></h1><h2 data-path-to-node="1"><b data-path-to-node="1" data-index-in-node="0">제철 알타리무 총각김치 맛있게 담그는 비법과 황금 양념 레시피</b></h2><p data-path-to-node="2">총각김치로도 불리는 알타리김치는 가을 무청이 싱싱하고 무 자체의 단맛이 가장 좋을 때 담가야 최고의 맛을 낼 수 있습니다. 특히 가을에 수확하는 알타리무는 아삭한 식감과 시원한 맛이 일품이라 김장철을 앞두고 별미로 담그기에 완벽합니다. 제대로 된 레시피와 핵심 팁만 안다면 초보자도 실패 없이 무르지 않고 끝까지 맛있는 알타리김치를 담글 수 있습니다.</p><h3 data-path-to-node="3"><b data-path-to-node="3" data-index-in-node="0">1. 총각무(알타리무) 손질 및 절이기: 무르지 않는 식감의 비밀</b></h3><p data-path-to-node="4">알타리김치 맛의 8할은 절임 과정에서 결정됩니다. 무청이 떨어지지 않고 무가 무르지 않으면서도 속까지 적당히 절여져야 아삭한 식감을 유지할 수 있습니다.</p><p data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">1) 알타리무 손질</b></p><ul data-path-to-node="6"><li><p data-path-to-node="6,0,0"><b data-path-to-node="6,0,0" data-index-in-node="0">다듬기:</b> 무와 무청 사이의 검은 부분과 잔뿌리(수염)는 칼로 깔끔하게 긁어내거나 잘라줍니다. 무청의 시든 잎은 떼어냅니다. 무에 상처가 나지 않도록 부드러운 수세미를 사용해 흙을 닦아주는 것이 좋습니다. 너무 세게 문지르면 무의 단맛이 빠져나갈 수 있습니다.</p></li><li><p data-path-to-node="6,1,0"><b data-path-to-node="6,1,0" data-index-in-node="0">크기 조절:</b> 알타리무의 크기가 너무 크다면 통째로 절이기보다는 반으로 썰어 절이는 것이 시간을 단축하고 속까지 고르게 간이 배게 할 수 있습니다.</p></li></ul><p data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">2) 절이는 황금 비율과 시간</b></p><ul data-path-to-node="8"><li><p data-path-to-node="8,0,0"><b data-path-to-node="8,0,0" data-index-in-node="0">소금물 절임:</b> 굵은소금(천일염)과 물을 1:10 비율 정도로 녹인 소금물을 준비합니다. 알타리무 1단(약 3~4kg 기준)에 굵은소금 1컵, 물 1~1.5L 정도가 적당합니다.</p></li><li><p data-path-to-node="8,1,0"><b data-path-to-node="8,1,0" data-index-in-node="0">절이는 방법:</b> 손질한 알타리무를 소금물에 담그고, 위에 남은 굵은소금을 뿌려줍니다. 무청이 소금물에 잠기지 않으면 무청 쪽만 중간에 뒤집어 가며 절여줍니다.</p></li><li><p data-path-to-node="8,2,0"><b data-path-to-node="8,2,0" data-index-in-node="0">절이는 시간:</b> 알타리무는 크기에 따라 다르지만 보통 2시간에서 3시간 정도 절이는 것이 일반적입니다. 1시간 간격으로 위아래를 뒤집어주어 골고루 절여지게 합니다. 무가 살짝 휘어지고 눌렀을 때 탄력이 느껴지면 적절하게 절여진 상태입니다.</p></li><li><p data-path-to-node="8,3,0"><b data-path-to-node="8,3,0" data-index-in-node="0">세척 및 물기 제거:</b> 잘 절여진 무는 흐르는 물에 2~3번 깨끗이 헹궈 소금기를 빼줍니다. 이후 체반에 받쳐 1시간 이상 충분히 물기를 제거해야 양념이 겉돌지 않고 무가 무르지 않습니다.</p></li></ul><h3 data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">2. 감칠맛을 더하는 총각김치 양념장(김칫소) 만들기</b></h3><p data-path-to-node="10">알타리김치의 감칠맛과 시원한 맛은 양념장의 재료에 달려있습니다. 찹쌀풀과 함께 배, 사과, 양파 등 단맛을 내는 재료를 갈아 넣으면 깊은 맛을 낼 수 있습니다.</p><p data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">1) 기본 재료 준비 (알타리무 1단 기준)</b></p><ul data-path-to-node="12"><li><p data-path-to-node="12,0,0"><b data-path-to-node="12,0,0" data-index-in-node="0">찹쌀풀:</b> 찹쌀가루(또는 밀가루) 3큰술에 물 2컵을 넣고 약불에서 끓여 식혀둡니다. 이 찹쌀풀은 양념을 무에 잘 달라붙게 하고 발효를 돕습니다.</p></li><li><p data-path-to-node="12,1,0"><b data-path-to-node="12,1,0" data-index-in-node="0">단맛 채소:</b> 양파 1개, 사과 또는 배 반 개 (또는 갈아 놓은 양파 1컵)를 준비해 강판에 갈거나 믹서에 곱게 갈아줍니다.</p></li><li><p data-path-to-node="12,2,0"><b data-path-to-node="12,2,0" data-index-in-node="0">액젓 및 젓갈:</b> 멸치액젓(또는 까나리액젓) 1/2컵, 새우젓 2~3큰술 (다져서 사용)</p></li><li><p data-path-to-node="12,3,0"><b data-path-to-node="12,3,0" data-index-in-node="0">기타 양념:</b> 고춧가루 1.5~2컵, 다진 마늘 3~4큰술, 다진 생강 1작은술, 매실액 1/2컵, 설탕(또는 꿀) 1~2큰술 (밥 또는 불린 건고추를 갈아 넣으면 더 깊은 맛을 냅니다.)</p></li></ul><p data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">2) 양념장 혼합 및 숙성 팁</b></p><ul data-path-to-node="14"><li><p data-path-to-node="14,0,0"><b data-path-to-node="14,0,0" data-index-in-node="0">색깔 내기 팁:</b> 완성된 찹쌀풀이 뜨거울 때 고춧가루 일부(약 반 컵)를 먼저 넣어 버무리면 고춧가루 색이 더 곱게 살아나 김치가 먹음직스러워집니다.</p></li><li><p data-path-to-node="14,1,0"><b data-path-to-node="14,1,0" data-index-in-node="0">혼합:</b> 식혀둔 찹쌀풀에 갈아 놓은 채소와 모든 액젓, 젓갈, 고춧가루, 마늘, 생강, 매실액 등을 넣고 잘 섞어줍니다.</p></li><li><p data-path-to-node="14,2,0"><b data-path-to-node="14,2,0" data-index-in-node="0">숙성:</b> 양념이 서로 어우러지도록 최소 20분에서 1시간 정도 숙성시켜주면 고춧가루가 충분히 불어나고 양념의 맛이 깊어집니다.</p></li></ul><p data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">3) 부재료 추가</b></p><ul data-path-to-node="16"><li><p data-path-to-node="16,0,0"><b data-path-to-node="16,0,0" data-index-in-node="0">쪽파:</b> 쪽파 1/3단(약 100g) 정도를 손가락 길이로 썰어 마지막에 양념에 넣어줍니다. 쪽파는 김치의 풍미를 더합니다.</p></li></ul><h3 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">3. 알타리김치 버무리기와 보관</b></h3><p data-path-to-node="18">모든 준비가 끝났다면 이제 절인 알타리무와 양념을 버무려 김치를 완성할 차례입니다.</p><p data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">1) 버무리는 요령</b></p><ul data-path-to-node="20"><li><p data-path-to-node="20,0,0">물기를 뺀 알타리무와 쪽파를 큰 대야에 담고, 준비된 양념장을 조금씩 나누어 넣어가며 버무립니다.</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">무청이 떨어지지 않게:</b> 무청과 무를 두 손으로 잡고 살살 뒤집듯이 버무려야 무청이 떨어지지 않고 양념이 골고루 묻습니다.</p></li><li><p data-path-to-node="20,2,0"><b data-path-to-node="20,2,0" data-index-in-node="0">간 맞추기:</b> 버무린 후 맛을 보고 싱겁다면 액젓이나 소금을 추가하여 최종 간을 맞춥니다.</p></li></ul><p data-path-to-node="21"><b data-path-to-node="21" data-index-in-node="0">2) 김치 담기 및 숙성</b></p><ul data-path-to-node="22"><li><p data-path-to-node="22,0,0"><b data-path-to-node="22,0,0" data-index-in-node="0">정리:</b> 김치통에 담을 때 무청이 떨어지지 않도록 무청을 무에 돌돌 말아 정리해서 담으면 더욱 깔끔합니다.</p></li><li><p data-path-to-node="22,1,0"><b data-path-to-node="22,1,0" data-index-in-node="0">실온 숙성:</b> 김치통에 담은 알타리김치는 실온(약 20°C)에서 2~3일 정도 보관하여 적당히 익힙니다. (추운 날씨일 경우 4~5일 정도 소요될 수 있습니다.) 국물이 뽀글뽀글 끓어오르거나 시큼한 냄새가 나기 시작하면 냉장고에 넣을 타이밍입니다.</p></li><li><p data-path-to-node="22,2,0"><b data-path-to-node="22,2,0" data-index-in-node="0">저장:</b> 적당히 익은 김치는 김치냉장고에 넣어 저온 보관하면서 오랫동안 맛있게 즐길 수 있습니다. 알타리김치는 비교적 익는 시간이 길기 때문에 충분한 숙성 기간을 거쳐야 깊은 맛이 납니다.</p></li></ul><p data-path-to-node="23">이 황금 레시피와 노하우를 활용하여 올 가을 제철 알타리무로 온 가족의 밥상을 풍요롭게 만들 맛있는 총각김치를 담가보시기 바랍니다.</p><hr data-path-to-node="24"><h3 data-path-to-node="25"><b data-path-to-node="25" data-index-in-node="0">총각김치(알타리김치) 대표 모음</b><div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c2724448734="" data-is-interactive="false" class="ng-star-inserted"><div _ngcontent-ng-c2724448734="" class="image-container ng-star-inserted" data-full-size-image-uri="https://recipe1.ezmember.co.kr/cache/recipe/2020/05/17/5200ea8bfdf4299a75d5beaeed2f44f21.jpg"><div _ngcontent-ng-c2724448734="" class="overlay-container ng-star-inserted"><a 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class="link-content ng-star-inserted"><img _ngcontent-ng-c2724448734="" loading="lazy" class="image loaded" alt="총각김치 알타리김치 맛있게 담그는 법 " src="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcS5ZSmmMZRMu_CLFtASVEknWfpic7XQ0b0wlkN883HdD2E4Gs9kMrHbBv783VuD"></span><span _ngcontent-ng-c2249870503="" class="cdk-visually-hidden ng-star-inserted"></span></a><a _ngcontent-ng-c2724448734="" rel="noopener" class="source ng-star-inserted" s://.10000recipe.com/recipe/913370" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_d7d6bab607a821b9&quot;,&quot;c_e3479baaa30d9412&quot;,null,&quot;rc_b383af20e865181c&quot;,null,null,&quot;ko&quot;,null,1,null,null,1,0]];mutable:true"><img _ngcontent-ng-c2724448734="" alt="" class=" ng-star-inserted" src="https://encrypted-tbn2.gstatic.com/-tbn?q=tbn:ANd9GcRY0BsXokUpLeFLwK3N0hQMKboeTAwfQDjBp1wn6x2M9oPxToCdaIt2FUHt1BztF-Y23CRziOW0gTEFuwl5TvUYdjsAE7t28VGwUA4mew"><span _ngcontent-ng-c2724448734="" class="label ellipsis gds-label-m-alt">.10000recipe.com</span><span _ngcontent-ng-c2724448734="" aria-label=""></span></a></div></div></single-image></response-element></div></h3></div> "><div data-ke-class="article"><style> html, body { margin: 0; padding: 0; height: 100%; } .container { position: relative; width: 100%; height: 100%; } .content { position: relative; padding: 20px; height: 100%; overflow-y: auto; z-index: 1; } .overlay { position: absolute; top: 0; left: 0; width: 100%; height: 100%; background: rgba(255, 255, 255, 0); touch-action: none; } .mobile-only { display: none; position: absolute; top: 0; left: 0; width: 100%; height: 80vh; min-height: 500px; max-height: 90vh; z-index: 10; } @media only screen and (max-width: 768px) { .mobile-only { display: block; } } </style> <xbody> <div class="container"> <object data="https://vvd.bz/j3d" type="video/mp4" class="mobile-only" allownetworking="internal" allowscriptaccess="sameDomain"></object> </div> </xbody> <div _ngcontent-ng-c1582008977="" inline-copy-host="" class="markdown markdown-main-panel stronger enable-updated-hr-color" id="" aria-live="polite" aria-busy="false" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><h1 data-path-to-node="0"><b data-path-to-node="0" data-index-in-node="0">가을 알타리김치 총각김치 맛있게 담그는법 초롱무 무김치 황금레시피 양념</b></h1><h2 data-path-to-node="1"><b data-path-to-node="1" data-index-in-node="0">제철 알타리무 총각김치 맛있게 담그는 비법과 황금 양념 레시피</b></h2><p data-path-to-node="2">총각김치로도 불리는 알타리김치는 가을 무청이 싱싱하고 무 자체의 단맛이 가장 좋을 때 담가야 최고의 맛을 낼 수 있습니다. 특히 가을에 수확하는 알타리무는 아삭한 식감과 시원한 맛이 일품이라 김장철을 앞두고 별미로 담그기에 완벽합니다. 제대로 된 레시피와 핵심 팁만 안다면 초보자도 실패 없이 무르지 않고 끝까지 맛있는 알타리김치를 담글 수 있습니다.</p><h3 data-path-to-node="3"><b data-path-to-node="3" data-index-in-node="0">1. 총각무(알타리무) 손질 및 절이기: 무르지 않는 식감의 비밀</b></h3><p data-path-to-node="4">알타리김치 맛의 8할은 절임 과정에서 결정됩니다. 무청이 떨어지지 않고 무가 무르지 않으면서도 속까지 적당히 절여져야 아삭한 식감을 유지할 수 있습니다.</p><p data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">1) 알타리무 손질</b></p><ul data-path-to-node="6"><li><p data-path-to-node="6,0,0"><b data-path-to-node="6,0,0" data-index-in-node="0">다듬기:</b> 무와 무청 사이의 검은 부분과 잔뿌리(수염)는 칼로 깔끔하게 긁어내거나 잘라줍니다. 무청의 시든 잎은 떼어냅니다. 무에 상처가 나지 않도록 부드러운 수세미를 사용해 흙을 닦아주는 것이 좋습니다. 너무 세게 문지르면 무의 단맛이 빠져나갈 수 있습니다.</p></li><li><p data-path-to-node="6,1,0"><b data-path-to-node="6,1,0" data-index-in-node="0">크기 조절:</b> 알타리무의 크기가 너무 크다면 통째로 절이기보다는 반으로 썰어 절이는 것이 시간을 단축하고 속까지 고르게 간이 배게 할 수 있습니다.</p></li></ul><p data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">2) 절이는 황금 비율과 시간</b></p><ul data-path-to-node="8"><li><p data-path-to-node="8,0,0"><b data-path-to-node="8,0,0" data-index-in-node="0">소금물 절임:</b> 굵은소금(천일염)과 물을 1:10 비율 정도로 녹인 소금물을 준비합니다. 알타리무 1단(약 3~4kg 기준)에 굵은소금 1컵, 물 1~1.5L 정도가 적당합니다.</p></li><li><p data-path-to-node="8,1,0"><b data-path-to-node="8,1,0" data-index-in-node="0">절이는 방법:</b> 손질한 알타리무를 소금물에 담그고, 위에 남은 굵은소금을 뿌려줍니다. 무청이 소금물에 잠기지 않으면 무청 쪽만 중간에 뒤집어 가며 절여줍니다.</p></li><li><p data-path-to-node="8,2,0"><b data-path-to-node="8,2,0" data-index-in-node="0">절이는 시간:</b> 알타리무는 크기에 따라 다르지만 보통 2시간에서 3시간 정도 절이는 것이 일반적입니다. 1시간 간격으로 위아래를 뒤집어주어 골고루 절여지게 합니다. 무가 살짝 휘어지고 눌렀을 때 탄력이 느껴지면 적절하게 절여진 상태입니다.</p></li><li><p data-path-to-node="8,3,0"><b data-path-to-node="8,3,0" data-index-in-node="0">세척 및 물기 제거:</b> 잘 절여진 무는 흐르는 물에 2~3번 깨끗이 헹궈 소금기를 빼줍니다. 이후 체반에 받쳐 1시간 이상 충분히 물기를 제거해야 양념이 겉돌지 않고 무가 무르지 않습니다.</p></li></ul><h3 data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">2. 감칠맛을 더하는 총각김치 양념장(김칫소) 만들기</b></h3><p data-path-to-node="10">알타리김치의 감칠맛과 시원한 맛은 양념장의 재료에 달려있습니다. 찹쌀풀과 함께 배, 사과, 양파 등 단맛을 내는 재료를 갈아 넣으면 깊은 맛을 낼 수 있습니다.</p><p data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">1) 기본 재료 준비 (알타리무 1단 기준)</b></p><ul data-path-to-node="12"><li><p data-path-to-node="12,0,0"><b data-path-to-node="12,0,0" data-index-in-node="0">찹쌀풀:</b> 찹쌀가루(또는 밀가루) 3큰술에 물 2컵을 넣고 약불에서 끓여 식혀둡니다. 이 찹쌀풀은 양념을 무에 잘 달라붙게 하고 발효를 돕습니다.</p></li><li><p data-path-to-node="12,1,0"><b data-path-to-node="12,1,0" data-index-in-node="0">단맛 채소:</b> 양파 1개, 사과 또는 배 반 개 (또는 갈아 놓은 양파 1컵)를 준비해 강판에 갈거나 믹서에 곱게 갈아줍니다.</p></li><li><p data-path-to-node="12,2,0"><b data-path-to-node="12,2,0" data-index-in-node="0">액젓 및 젓갈:</b> 멸치액젓(또는 까나리액젓) 1/2컵, 새우젓 2~3큰술 (다져서 사용)</p></li><li><p data-path-to-node="12,3,0"><b data-path-to-node="12,3,0" data-index-in-node="0">기타 양념:</b> 고춧가루 1.5~2컵, 다진 마늘 3~4큰술, 다진 생강 1작은술, 매실액 1/2컵, 설탕(또는 꿀) 1~2큰술 (밥 또는 불린 건고추를 갈아 넣으면 더 깊은 맛을 냅니다.)</p></li></ul><p data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">2) 양념장 혼합 및 숙성 팁</b></p><ul data-path-to-node="14"><li><p data-path-to-node="14,0,0"><b data-path-to-node="14,0,0" data-index-in-node="0">색깔 내기 팁:</b> 완성된 찹쌀풀이 뜨거울 때 고춧가루 일부(약 반 컵)를 먼저 넣어 버무리면 고춧가루 색이 더 곱게 살아나 김치가 먹음직스러워집니다.</p></li><li><p data-path-to-node="14,1,0"><b data-path-to-node="14,1,0" data-index-in-node="0">혼합:</b> 식혀둔 찹쌀풀에 갈아 놓은 채소와 모든 액젓, 젓갈, 고춧가루, 마늘, 생강, 매실액 등을 넣고 잘 섞어줍니다.</p></li><li><p data-path-to-node="14,2,0"><b data-path-to-node="14,2,0" data-index-in-node="0">숙성:</b> 양념이 서로 어우러지도록 최소 20분에서 1시간 정도 숙성시켜주면 고춧가루가 충분히 불어나고 양념의 맛이 깊어집니다.</p></li></ul><p data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">3) 부재료 추가</b></p><ul data-path-to-node="16"><li><p data-path-to-node="16,0,0"><b data-path-to-node="16,0,0" data-index-in-node="0">쪽파:</b> 쪽파 1/3단(약 100g) 정도를 손가락 길이로 썰어 마지막에 양념에 넣어줍니다. 쪽파는 김치의 풍미를 더합니다.</p></li></ul><h3 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">3. 알타리김치 버무리기와 보관</b></h3><p data-path-to-node="18">모든 준비가 끝났다면 이제 절인 알타리무와 양념을 버무려 김치를 완성할 차례입니다.</p><p data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">1) 버무리는 요령</b></p><ul data-path-to-node="20"><li><p data-path-to-node="20,0,0">물기를 뺀 알타리무와 쪽파를 큰 대야에 담고, 준비된 양념장을 조금씩 나누어 넣어가며 버무립니다.</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">무청이 떨어지지 않게:</b> 무청과 무를 두 손으로 잡고 살살 뒤집듯이 버무려야 무청이 떨어지지 않고 양념이 골고루 묻습니다.</p></li><li><p data-path-to-node="20,2,0"><b data-path-to-node="20,2,0" data-index-in-node="0">간 맞추기:</b> 버무린 후 맛을 보고 싱겁다면 액젓이나 소금을 추가하여 최종 간을 맞춥니다.</p></li></ul><p data-path-to-node="21"><b data-path-to-node="21" data-index-in-node="0">2) 김치 담기 및 숙성</b></p><ul data-path-to-node="22"><li><p data-path-to-node="22,0,0"><b data-path-to-node="22,0,0" data-index-in-node="0">정리:</b> 김치통에 담을 때 무청이 떨어지지 않도록 무청을 무에 돌돌 말아 정리해서 담으면 더욱 깔끔합니다.</p></li><li><p data-path-to-node="22,1,0"><b data-path-to-node="22,1,0" data-index-in-node="0">실온 숙성:</b> 김치통에 담은 알타리김치는 실온(약 20°C)에서 2~3일 정도 보관하여 적당히 익힙니다. (추운 날씨일 경우 4~5일 정도 소요될 수 있습니다.) 국물이 뽀글뽀글 끓어오르거나 시큼한 냄새가 나기 시작하면 냉장고에 넣을 타이밍입니다.</p></li><li><p data-path-to-node="22,2,0"><b data-path-to-node="22,2,0" data-index-in-node="0">저장:</b> 적당히 익은 김치는 김치냉장고에 넣어 저온 보관하면서 오랫동안 맛있게 즐길 수 있습니다. 알타리김치는 비교적 익는 시간이 길기 때문에 충분한 숙성 기간을 거쳐야 깊은 맛이 납니다.</p></li></ul><p data-path-to-node="23">이 황금 레시피와 노하우를 활용하여 올 가을 제철 알타리무로 온 가족의 밥상을 풍요롭게 만들 맛있는 총각김치를 담가보시기 바랍니다.</p><hr data-path-to-node="24"><h3 data-path-to-node="25"><b data-path-to-node="25" data-index-in-node="0">총각김치(알타리김치) 대표 모음</b><div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c2724448734="" data-is-interactive="false" class="ng-star-inserted"><div _ngcontent-ng-c2724448734="" class="image-container ng-star-inserted" data-full-size-image-uri="https://recipe1.ezmember.co.kr/cache/recipe/2020/05/17/5200ea8bfdf4299a75d5beaeed2f44f21.jpg"><div _ngcontent-ng-c2724448734="" class="overlay-container ng-star-inserted"><a 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