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<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">김장김치 절임배추 20kg 김장양념 황금 레시피 김장담그는법</b></h1><h2 data-path-to-node="1">절임배추 20kg 맞춤 김장 완벽 가이드</h2><p data-path-to-node="2">김장철이 돌아오면 주부들의 가장 큰 고민 중 하나는 바로 '황금 양념 배합'입니다. 특히, 최근에는 절임배추를 구입하여 김장을 담그는 가정이 늘어나면서, 절임배추 20kg 기준에 맞춘 정확하고 실패 없는 양념 레시피에 대한 관심이 높습니다. 절임배추 20kg은 보통 배추 7~8포기에 해당하며, 4인 가족이 1년 내내 맛있게 먹을 수 있는 적당한 양입니다. 절임배추 20kg을 기준으로 실패 없는 김장김치를 담그기 위한 핵심 과정과 황금 양념 레시피, 그리고 맛있는 김장김치 보관 팁까지 자세하게 안내해 드립니다.</p><h3 data-path-to-node="3">1. 성공적인 김장의 첫걸음: 절임배추의 완벽한 준비</h3><p data-path-to-node="4">절임배추 20kg을 준비할 때 가장 중요한 것은 물기 제거입니다. 절임배추는 깨끗하게 세척되어 오지만, 배송 과정에서 남아있는 염분과 수분을 충분히 빼주어야 양념이 싱거워지거나 물러지는 것을 방지할 수 있습니다.</p><ul data-path-to-node="5"><li><p data-path-to-node="5,0,0"><b data-path-to-node="5,0,0" data-index-in-node="0">물기 빼는 시간</b>: 절임배추를 받은 즉시 채반에 엎어 1시간 30분에서 2시간 정도 충분히 물기를 빼줍니다. 배추를 뒤집어 놓으면 줄기 부분의 물이 더 잘 빠집니다.</p></li><li><p data-path-to-node="5,1,0"><b data-path-to-node="5,1,0" data-index-in-node="0">잔여 염분 확인</b>: 절임배추의 줄기 부분을 한 입 먹어보고 적당히 짭조름한지 확인합니다. 너무 짜다면 가볍게 물에 헹구고 물기를 더 빼주어야 합니다. 만약 너무 싱겁다면 김장 양념의 간을 약간 강하게 조절해야 합니다. 배추가 너무 싱거우면 김치가 빨리 물러질 수 있습니다.</p></li></ul><h3 data-path-to-node="6">2. 절임배추 20kg 황금 양념 배합 레시피 (핵심 재료 기준)</h3><p data-path-to-node="7">김장김치의 깊은 맛은 잘 우러난 육수와 천연의 단맛, 그리고 적절한 젓갈의 조화에서 나옵니다. 절임배추 20kg 기준의 황금 양념 비율은 다음과 같습니다.</p><div class="horizontal-scroll-wrapper"><div class="table-block-component"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><table-block _nghost-ng-c3726268734="" class="ng-star-inserted"><div _ngcontent-ng-c3726268734="" class="table-block has-export-button"><div _ngcontent-ng-c3726268734="" not-end-of-paragraph="" class="table-content not-end-of-paragraph" jslog="275421;track:impression,attention" data-hveid="8"><table data-path-to-node="8"><thead><tr><td><span data-path-to-node="8,0,0,0">재료 구분</span></td><td><span data-path-to-node="8,0,1,0">20kg 기준 권장량</span></td><td><span data-path-to-node="8,0,2,0">용도 및 비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="8,1,0,0"><b data-path-to-node="8,1,0,0" data-index-in-node="0">고춧가루</b></span></td><td><span data-path-to-node="8,1,1,0">1.2kg ~ 1.5kg</span></td><td><span data-path-to-node="8,1,2,0">김치의 색깔과 매운맛을 결정. (고춧가루 품질이 중요)</span></td></tr><tr><td><span data-path-to-node="8,2,0,0"><b data-path-to-node="8,2,0,0" data-index-in-node="0">찹쌀풀</b></span></td><td><span data-path-to-node="8,2,1,0">1.5L ~ 1.7L</span></td><td><span data-path-to-node="8,2,2,0">찹쌀가루 200g을 육수 약 1.8L에 풀어 끓여 식힌 것.</span></td></tr><tr><td><span data-path-to-node="8,3,0,0"><b data-path-to-node="8,3,0,0" data-index-in-node="0">멸치액젓/까나리액젓</b></span></td><td><span data-path-to-node="8,3,1,0">총 700ml ~ 800ml</span></td><td><span data-path-to-node="8,3,2,0">김치의 감칠맛과 시원한 맛의 기반.</span></td></tr><tr><td><span data-path-to-node="8,4,0,0"><b data-path-to-node="8,4,0,0" data-index-in-node="0">새우젓</b></span></td><td><span data-path-to-node="8,4,1,0">400g (건더기 위주)</span></td><td><span data-path-to-node="8,4,2,0">깊은 맛을 내며, 액젓과 함께 김치의 간을 맞춤.</span></td></tr><tr><td><span data-path-to-node="8,5,0,0"><b data-path-to-node="8,5,0,0" data-index-in-node="0">다진 마늘</b></span></td><td><span data-path-to-node="8,5,1,0">600g (약 4컵)</span></td><td><span data-path-to-node="8,5,2,0">김치의 시원함과 향을 더함.</span></td></tr><tr><td><span data-path-to-node="8,6,0,0"><b data-path-to-node="8,6,0,0" data-index-in-node="0">다진 생강</b></span></td><td><span data-path-to-node="8,6,1,0">100g ~ 150g (마늘의 1/5 수준)</span></td><td><span data-path-to-node="8,6,2,0">잡내를 잡아주고 풍미를 높임.</span></td></tr><tr><td><span data-path-to-node="8,7,0,0"><b data-path-to-node="8,7,0,0" data-index-in-node="0">무채</b></span></td><td><span data-path-to-node="8,7,1,0">1.5kg ~ 2kg</span></td><td><span data-path-to-node="8,7,2,0">채 썰어 고춧가루로 미리 색을 입혀둠.</span></td></tr><tr><td><span data-path-to-node="8,8,0,0"><b data-path-to-node="8,8,0,0" data-index-in-node="0">양파/배/사과</b></span></td><td><span data-path-to-node="8,8,1,0">각 1/2개 ~ 1개</span></td><td><span data-path-to-node="8,8,2,0">믹서에 갈아 넣어 자연스러운 단맛을 냄.</span></td></tr><tr><td><span data-path-to-node="8,9,0,0"><b data-path-to-node="8,9,0,0" data-index-in-node="0">쪽파/갓</b></span></td><td><span data-path-to-node="8,9,1,0">쪽파 500g, 갓 300g</span></td><td><span data-path-to-node="8,9,2,0">부재료로 넣어 김치의 식감과 향을 풍성하게 함.</span></td></tr><tr><td><span data-path-to-node="8,10,0,0"><b data-path-to-node="8,10,0,0" data-index-in-node="0">매실액/설탕</b></span></td><td><span data-path-to-node="8,10,1,0">매실액 200ml, 설탕 4T</span></td><td><span data-path-to-node="8,10,2,0">기호에 따라 단맛 조절.</span></td></tr></tbody></table></div><div _ngcontent-ng-c3726268734="" hide-from-message-actions="" class="table-footer hide-from-message-actions ng-star-inserted"><!----><button _ngcontent-ng-c3726268734="" mat-icon-button="" mattooltip="표 복사" aria-label="표 복사" data-test-id="copy-table-button" class="mdc-icon-button mat-mdc-icon-button mat-mdc-button-base mat-mdc-tooltip-trigger copy-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" mat-ripple-loader-centered="" jslog="276666;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_d8f2df2f263b6d2d&quot;,&quot;c_d29a53bccaf5420e&quot;,null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-icon-button__ripple"></span><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="content_copy" class="mat-icon notranslate gds-icon-l google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="content_copy"></mat-icon><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button><!----><!----><!----></div><!----></div><!----></table-block><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----></response-element></div></div><h3 data-path-to-node="9">3. 김장 양념 만들기 및 버무리기 상세 과정</h3><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">1단계: 육수 및 찹쌀풀 준비 (하루 전 추천)</b></p><ul data-path-to-node="11"><li><p data-path-to-node="11,0,0">멸치, 다시마, 건새우 등을 넣고 푹 끓여 진한 육수를 만듭니다.</p></li><li><p data-path-to-node="11,1,0">이 육수에 찹쌀가루를 풀어 찹쌀풀을 쑤어 완전히 식힙니다. 찹쌀풀은 김장김치 발효를 돕고 양념의 농도를 잡아줍니다. <i data-path-to-node="11,1,0" data-index-in-node="65">뜨거운 찹쌀풀은 절대 사용하지 않아야 합니다.</i></p></li></ul><p data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">2단계: 믹서 재료 갈기</b></p><ul data-path-to-node="13"><li><p data-path-to-node="13,0,0">양파, 배, 사과, 마늘, 생강, 새우젓(일부), 젓갈, 육수 일부를 믹서기에 넣고 곱게 갈아줍니다. 이렇게 천연 재료를 갈아 넣으면 설탕을 적게 쓰고도 깊은 단맛을 낼 수 있습니다.</p></li></ul><p data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">3단계: 김장 양념 버무리기</b></p><ul data-path-to-node="15"><li><p data-path-to-node="15,0,0">큰 대야에 고춧가루를 넣고, 식혀둔 찹쌀풀과 믹서기에 간 재료를 모두 넣습니다.</p></li><li><p data-path-to-node="15,1,0">멸치액젓, 매실액 등 나머지 액체 재료와 양념 재료를 넣고 잘 섞어줍니다.</p></li><li><p data-path-to-node="15,2,0">채 썬 무와 쪽파, 갓을 넣고 양념이 부재료에 골고루 배도록 버무립니다.</p></li><li><p data-path-to-node="15,3,0">양념은 최소 30분 이상 숙성시켜 고춧가루가 충분히 불어나도록 해야 색이 곱고 맛이 좋습니다. 이 때 간을 보고 싱거우면 소금이나 액젓으로 추가 간을 맞춥니다.</p></li></ul><p data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">4단계: 배추에 양념 바르기 (김장 담그기)</b></p><ul data-path-to-node="17"><li><p data-path-to-node="17,0,0">물기를 완전히 뺀 절임배추를 준비합니다.</p></li><li><p data-path-to-node="17,1,0">배춧잎 한 장 한 장 사이에 양념을 골고루 펴 바릅니다. 이때, 배추의 <b data-path-to-node="17,1,0" data-index-in-node="40">흰 줄기 부분</b>에 양념을 집중적으로 발라주고, 푸른 잎 부분에는 얇게만 발라야 짜지 않고 간이 잘 맞습니다.</p></li><li><p data-path-to-node="17,2,0">가장 겉에 있는 푸른 잎으로 양념이 발린 속을 감싸줍니다. 이는 양념이 마르는 것을 방지하고 김치의 모양을 잡아줍니다.</p></li></ul><h3 data-path-to-node="18">4. 김장김치 보관과 숙성 (더 오래 맛있게 먹는 법)</h3><p data-path-to-node="19">김장김치의 최종적인 맛은 보관과 숙성 과정에서 결정됩니다. 김치를 담근 후 바로 냉장고에 넣기보다는 잠시 상온에 두어 초기 발효를 시켜주는 것이 좋습니다.</p><ul data-path-to-node="20"><li><p data-path-to-node="20,0,0"><b data-path-to-node="20,0,0" data-index-in-node="0">초기 숙성</b>: 담근 김치를 김치통에 담고, 서늘한 베란다 등에서 하루 정도(겨울철 기준) 보관하며 초기 발효를 시작합니다.</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">김치냉장고 보관</b>: 하루 뒤 김치냉장고의 '김치 보관' 모드(일반 냉장고보다 낮은 0℃~-1℃)로 설정하여 장기 보관합니다. 낮은 온도에서 천천히 숙성되어야 김치의 아삭함과 시원한 맛이 오래 유지됩니다.</p></li><li><p data-path-to-node="20,2,0"><b data-path-to-node="20,2,0" data-index-in-node="0">우거지 덮기</b>: 김치를 김치통에 담을 때, 마지막에 배추의 가장 겉잎이나 우거지를 위에 덮어주면 공기와의 접촉을 막아 김치 속이 마르거나 색이 변하는 것을 방지할 수 있습니다.</p></li><li><p data-path-to-node="20,3,0"><b data-path-to-node="20,3,0" data-index-in-node="0">누름돌 또는 비닐</b>: 김치 위에 무거운 것을 올려 눌러주거나, 김치 위를 위생 비닐로 완전히 덮어 공기를 차단하면 김치가 익으면서 생기는 가스가 잘 빠지고, 김치 국물이 위로 올라와 김치 조직을 보호합니다.</p></li></ul><p data-path-to-node="21">이렇게 정성껏 담근 김장김치는 시간이 지날수록 깊은 맛을 더하며, 온 가족의 식탁을 풍성하게 하는 최고의 밥도둑이 될 것입니다.<div class="attachment-container search-images"><response-element class="" 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<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">김장김치 절임배추 20kg 김장양념 황금 레시피 김장담그는법</b></h1><h2 data-path-to-node="1">절임배추 20kg 맞춤 김장 완벽 가이드</h2><p data-path-to-node="2">김장철이 돌아오면 주부들의 가장 큰 고민 중 하나는 바로 '황금 양념 배합'입니다. 특히, 최근에는 절임배추를 구입하여 김장을 담그는 가정이 늘어나면서, 절임배추 20kg 기준에 맞춘 정확하고 실패 없는 양념 레시피에 대한 관심이 높습니다. 절임배추 20kg은 보통 배추 7~8포기에 해당하며, 4인 가족이 1년 내내 맛있게 먹을 수 있는 적당한 양입니다. 절임배추 20kg을 기준으로 실패 없는 김장김치를 담그기 위한 핵심 과정과 황금 양념 레시피, 그리고 맛있는 김장김치 보관 팁까지 자세하게 안내해 드립니다.</p><h3 data-path-to-node="3">1. 성공적인 김장의 첫걸음: 절임배추의 완벽한 준비</h3><p data-path-to-node="4">절임배추 20kg을 준비할 때 가장 중요한 것은 물기 제거입니다. 절임배추는 깨끗하게 세척되어 오지만, 배송 과정에서 남아있는 염분과 수분을 충분히 빼주어야 양념이 싱거워지거나 물러지는 것을 방지할 수 있습니다.</p><ul data-path-to-node="5"><li><p data-path-to-node="5,0,0"><b data-path-to-node="5,0,0" data-index-in-node="0">물기 빼는 시간</b>: 절임배추를 받은 즉시 채반에 엎어 1시간 30분에서 2시간 정도 충분히 물기를 빼줍니다. 배추를 뒤집어 놓으면 줄기 부분의 물이 더 잘 빠집니다.</p></li><li><p data-path-to-node="5,1,0"><b data-path-to-node="5,1,0" data-index-in-node="0">잔여 염분 확인</b>: 절임배추의 줄기 부분을 한 입 먹어보고 적당히 짭조름한지 확인합니다. 너무 짜다면 가볍게 물에 헹구고 물기를 더 빼주어야 합니다. 만약 너무 싱겁다면 김장 양념의 간을 약간 강하게 조절해야 합니다. 배추가 너무 싱거우면 김치가 빨리 물러질 수 있습니다.</p></li></ul><h3 data-path-to-node="6">2. 절임배추 20kg 황금 양념 배합 레시피 (핵심 재료 기준)</h3><p data-path-to-node="7">김장김치의 깊은 맛은 잘 우러난 육수와 천연의 단맛, 그리고 적절한 젓갈의 조화에서 나옵니다. 절임배추 20kg 기준의 황금 양념 비율은 다음과 같습니다.</p><div class="horizontal-scroll-wrapper"><div class="table-block-component"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><table-block _nghost-ng-c3726268734="" class="ng-star-inserted"><div _ngcontent-ng-c3726268734="" class="table-block has-export-button"><div _ngcontent-ng-c3726268734="" not-end-of-paragraph="" class="table-content not-end-of-paragraph" jslog="275421;track:impression,attention" data-hveid="8"><table data-path-to-node="8"><thead><tr><td><span data-path-to-node="8,0,0,0">재료 구분</span></td><td><span data-path-to-node="8,0,1,0">20kg 기준 권장량</span></td><td><span data-path-to-node="8,0,2,0">용도 및 비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="8,1,0,0"><b data-path-to-node="8,1,0,0" data-index-in-node="0">고춧가루</b></span></td><td><span data-path-to-node="8,1,1,0">1.2kg ~ 1.5kg</span></td><td><span data-path-to-node="8,1,2,0">김치의 색깔과 매운맛을 결정. (고춧가루 품질이 중요)</span></td></tr><tr><td><span data-path-to-node="8,2,0,0"><b data-path-to-node="8,2,0,0" data-index-in-node="0">찹쌀풀</b></span></td><td><span data-path-to-node="8,2,1,0">1.5L ~ 1.7L</span></td><td><span data-path-to-node="8,2,2,0">찹쌀가루 200g을 육수 약 1.8L에 풀어 끓여 식힌 것.</span></td></tr><tr><td><span data-path-to-node="8,3,0,0"><b data-path-to-node="8,3,0,0" data-index-in-node="0">멸치액젓/까나리액젓</b></span></td><td><span data-path-to-node="8,3,1,0">총 700ml ~ 800ml</span></td><td><span data-path-to-node="8,3,2,0">김치의 감칠맛과 시원한 맛의 기반.</span></td></tr><tr><td><span data-path-to-node="8,4,0,0"><b data-path-to-node="8,4,0,0" data-index-in-node="0">새우젓</b></span></td><td><span data-path-to-node="8,4,1,0">400g (건더기 위주)</span></td><td><span data-path-to-node="8,4,2,0">깊은 맛을 내며, 액젓과 함께 김치의 간을 맞춤.</span></td></tr><tr><td><span data-path-to-node="8,5,0,0"><b data-path-to-node="8,5,0,0" data-index-in-node="0">다진 마늘</b></span></td><td><span data-path-to-node="8,5,1,0">600g (약 4컵)</span></td><td><span data-path-to-node="8,5,2,0">김치의 시원함과 향을 더함.</span></td></tr><tr><td><span data-path-to-node="8,6,0,0"><b data-path-to-node="8,6,0,0" data-index-in-node="0">다진 생강</b></span></td><td><span data-path-to-node="8,6,1,0">100g ~ 150g (마늘의 1/5 수준)</span></td><td><span data-path-to-node="8,6,2,0">잡내를 잡아주고 풍미를 높임.</span></td></tr><tr><td><span data-path-to-node="8,7,0,0"><b data-path-to-node="8,7,0,0" data-index-in-node="0">무채</b></span></td><td><span data-path-to-node="8,7,1,0">1.5kg ~ 2kg</span></td><td><span data-path-to-node="8,7,2,0">채 썰어 고춧가루로 미리 색을 입혀둠.</span></td></tr><tr><td><span data-path-to-node="8,8,0,0"><b data-path-to-node="8,8,0,0" data-index-in-node="0">양파/배/사과</b></span></td><td><span data-path-to-node="8,8,1,0">각 1/2개 ~ 1개</span></td><td><span data-path-to-node="8,8,2,0">믹서에 갈아 넣어 자연스러운 단맛을 냄.</span></td></tr><tr><td><span data-path-to-node="8,9,0,0"><b data-path-to-node="8,9,0,0" data-index-in-node="0">쪽파/갓</b></span></td><td><span data-path-to-node="8,9,1,0">쪽파 500g, 갓 300g</span></td><td><span data-path-to-node="8,9,2,0">부재료로 넣어 김치의 식감과 향을 풍성하게 함.</span></td></tr><tr><td><span data-path-to-node="8,10,0,0"><b data-path-to-node="8,10,0,0" data-index-in-node="0">매실액/설탕</b></span></td><td><span data-path-to-node="8,10,1,0">매실액 200ml, 설탕 4T</span></td><td><span data-path-to-node="8,10,2,0">기호에 따라 단맛 조절.</span></td></tr></tbody></table></div><div _ngcontent-ng-c3726268734="" hide-from-message-actions="" class="table-footer hide-from-message-actions ng-star-inserted"><!----><button _ngcontent-ng-c3726268734="" mat-icon-button="" mattooltip="표 복사" aria-label="표 복사" data-test-id="copy-table-button" class="mdc-icon-button mat-mdc-icon-button mat-mdc-button-base mat-mdc-tooltip-trigger copy-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" mat-ripple-loader-centered="" jslog="276666;track:generic_click,impression;BardVeMetadataKey:[["r_d8f2df2f263b6d2d","c_d29a53bccaf5420e",null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-icon-button__ripple"></span><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="content_copy" class="mat-icon notranslate gds-icon-l google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="content_copy"></mat-icon><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button><!----><!----><!----></div><!----></div><!----></table-block><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----></response-element></div></div><h3 data-path-to-node="9">3. 김장 양념 만들기 및 버무리기 상세 과정</h3><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">1단계: 육수 및 찹쌀풀 준비 (하루 전 추천)</b></p><ul data-path-to-node="11"><li><p data-path-to-node="11,0,0">멸치, 다시마, 건새우 등을 넣고 푹 끓여 진한 육수를 만듭니다.</p></li><li><p data-path-to-node="11,1,0">이 육수에 찹쌀가루를 풀어 찹쌀풀을 쑤어 완전히 식힙니다. 찹쌀풀은 김장김치 발효를 돕고 양념의 농도를 잡아줍니다. <i data-path-to-node="11,1,0" data-index-in-node="65">뜨거운 찹쌀풀은 절대 사용하지 않아야 합니다.</i></p></li></ul><p data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">2단계: 믹서 재료 갈기</b></p><ul data-path-to-node="13"><li><p data-path-to-node="13,0,0">양파, 배, 사과, 마늘, 생강, 새우젓(일부), 젓갈, 육수 일부를 믹서기에 넣고 곱게 갈아줍니다. 이렇게 천연 재료를 갈아 넣으면 설탕을 적게 쓰고도 깊은 단맛을 낼 수 있습니다.</p></li></ul><p data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">3단계: 김장 양념 버무리기</b></p><ul data-path-to-node="15"><li><p data-path-to-node="15,0,0">큰 대야에 고춧가루를 넣고, 식혀둔 찹쌀풀과 믹서기에 간 재료를 모두 넣습니다.</p></li><li><p data-path-to-node="15,1,0">멸치액젓, 매실액 등 나머지 액체 재료와 양념 재료를 넣고 잘 섞어줍니다.</p></li><li><p data-path-to-node="15,2,0">채 썬 무와 쪽파, 갓을 넣고 양념이 부재료에 골고루 배도록 버무립니다.</p></li><li><p data-path-to-node="15,3,0">양념은 최소 30분 이상 숙성시켜 고춧가루가 충분히 불어나도록 해야 색이 곱고 맛이 좋습니다. 이 때 간을 보고 싱거우면 소금이나 액젓으로 추가 간을 맞춥니다.</p></li></ul><p data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">4단계: 배추에 양념 바르기 (김장 담그기)</b></p><ul data-path-to-node="17"><li><p data-path-to-node="17,0,0">물기를 완전히 뺀 절임배추를 준비합니다.</p></li><li><p data-path-to-node="17,1,0">배춧잎 한 장 한 장 사이에 양념을 골고루 펴 바릅니다. 이때, 배추의 <b data-path-to-node="17,1,0" data-index-in-node="40">흰 줄기 부분</b>에 양념을 집중적으로 발라주고, 푸른 잎 부분에는 얇게만 발라야 짜지 않고 간이 잘 맞습니다.</p></li><li><p data-path-to-node="17,2,0">가장 겉에 있는 푸른 잎으로 양념이 발린 속을 감싸줍니다. 이는 양념이 마르는 것을 방지하고 김치의 모양을 잡아줍니다.</p></li></ul><h3 data-path-to-node="18">4. 김장김치 보관과 숙성 (더 오래 맛있게 먹는 법)</h3><p data-path-to-node="19">김장김치의 최종적인 맛은 보관과 숙성 과정에서 결정됩니다. 김치를 담근 후 바로 냉장고에 넣기보다는 잠시 상온에 두어 초기 발효를 시켜주는 것이 좋습니다.</p><ul data-path-to-node="20"><li><p data-path-to-node="20,0,0"><b data-path-to-node="20,0,0" data-index-in-node="0">초기 숙성</b>: 담근 김치를 김치통에 담고, 서늘한 베란다 등에서 하루 정도(겨울철 기준) 보관하며 초기 발효를 시작합니다.</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">김치냉장고 보관</b>: 하루 뒤 김치냉장고의 '김치 보관' 모드(일반 냉장고보다 낮은 0℃~-1℃)로 설정하여 장기 보관합니다. 낮은 온도에서 천천히 숙성되어야 김치의 아삭함과 시원한 맛이 오래 유지됩니다.</p></li><li><p data-path-to-node="20,2,0"><b data-path-to-node="20,2,0" data-index-in-node="0">우거지 덮기</b>: 김치를 김치통에 담을 때, 마지막에 배추의 가장 겉잎이나 우거지를 위에 덮어주면 공기와의 접촉을 막아 김치 속이 마르거나 색이 변하는 것을 방지할 수 있습니다.</p></li><li><p data-path-to-node="20,3,0"><b data-path-to-node="20,3,0" data-index-in-node="0">누름돌 또는 비닐</b>: 김치 위에 무거운 것을 올려 눌러주거나, 김치 위를 위생 비닐로 완전히 덮어 공기를 차단하면 김치가 익으면서 생기는 가스가 잘 빠지고, 김치 국물이 위로 올라와 김치 조직을 보호합니다.</p></li></ul><p data-path-to-node="21">이렇게 정성껏 담근 김장김치는 시간이 지날수록 깊은 맛을 더하며, 온 가족의 식탁을 풍성하게 하는 최고의 밥도둑이 될 것입니다.</p><div class="attachment-container search-images"><response-element class="" 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김장김치 절임배추 20kg 김장양념 김장담그기
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