백김치 황금레시피(여름 백김치)

<table style="width: 100%; height: 100%; table-layout: fixed;" border="0" cellspacing="0" cellpadding="0" data-covertype="1"><tbody><tr><td height="1"><table style="width: 100%; table-layout: fixed;" border="0" cellspacing="0" cellpadding="0"><tbody><tr><td height="121" class="se2_editarea_t se2_editarea_b" valign="bottom" style="text-align: right; color: rgb(1, 1, 1); line-height: 1.4; font-size: 20pt; font-weight: bold; visibility: visible;"><div id="mug_cover_title" style="visibility: visible;" contenteditable="false">백김치 황금레시피사이다 같이 톡 쏘는 맛!</div></td><td width="18" class="se2_editarea_t se2_editarea_b se2_editarea_l"></td></tr></tbody></table></td></tr><tr><td height="18"><div class="se2_editarea_b" id="mug_cover_series" style="padding: 3px 18px 0px; text-align: right; color: rgb(1, 1, 1); line-height: 1; font-size: 11pt; visibility: visible;"> </div></td></tr><tr><td style="padding-top: 24px;"><div class="se2_editarea_t se2_editarea_b" id="mug_cover_author" style="padding: 0px 18px; text-align: right; color: rgb(125, 124, 123); line-height: 1; font-size: 11pt; margin-bottom: 10px;" contenteditable="false">by 쟈스민Jasmine</div></td></tr><tr><td style="font-size: 0px;"></td></tr><tr><td valign="bottom"><div class="se2_editarea_t se2_position_image" style="overflow: hidden; padding-top: 93.28%; position: relative;" data-mug-obj="imgcontainer"><img id="mug_obj_147265526682932466" style="left: 0px; bottom: 0px; position: absolute; max-width: 620px;" alt="2.jpg" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_282%2Fiam2320_1472655268933AICDw_JPEG%2Fmug_obj_147265526682932466.jpg%3Ftype%3Dw800_q75" data-mug-obj="image" data-recm-area="720x675"> </div></td></tr></tbody></table><div class="se2_in_page __mug_filter__ __clip_4949773_2 sect_dsc last" id="__clip_4949773_2"><div> <div class="view" style='font-family: "3687312_12";'>Jasmine's Food Style 백김치 황금레시피 사이다 같이 톡 쏘는 맛! 정성만큼 맛있게 백김치 담는법 <img class="img_attachedfile thumb" id="mug_obj_20160831235506402" style="width: 100%; max-width: 540px;" alt="1.JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_199%2Fiam2320_14726553039918WXYb_JPEG%2Fmug_obj_20160831235506402.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_199%2Fiam2320_14726553039918WXYb_JPEG%2Fmug_obj_20160831235506402.JPG%22%2C%22alt%22%3A%221.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_199/iam2320_14726553039918WXYb_JPEG/mug_obj_20160831235506402.JPG?type=w1080" data-image-id="2_1" data-realimagepath="http://post.phinf.naver.net/20160831_199/iam2320_14726553039918WXYb_JPEG/mug_obj_20160831235506402.JPG"><button class="btn_extnd" style="display: inline;" type="button"></button> 안녕하세요? 쟈스민입니다. ^^*여름철 사이다 같이 톡 쏘는 알싸함으로 더위를 잠시 잊게 해주는 김치가 있죠. 바로 백김치입니다. 김치 담는법은 크게 고춧가루를 넣지 않는 것과 고춧가루를 넣어 만드는 것으로 나눌 수 있는데요. 백김치는 고춧가루를 넣지 않고 담그는 대표적인 김치라고 할 수 있습니다. 오늘은 더위로 지친 여름 입맛 살려주는 백김치 황금레시피를 소개합니다. ▒  쟈스민의 백김치 황금레시피 소개 <img class="img_attachedfile thumb" id="mug_obj_201608312355068338" style="width: 100%; max-width: 540px;" alt="2.JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_163%2Fiam2320_1472655303981iFLjo_JPEG%2Fmug_obj_201608312355068338.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_163%2Fiam2320_1472655303981iFLjo_JPEG%2Fmug_obj_201608312355068338.JPG%22%2C%22alt%22%3A%222.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_163/iam2320_1472655303981iFLjo_JPEG/mug_obj_201608312355068338.JPG?type=w1080" data-image-id="2_2" data-realimagepath="http://post.phinf.naver.net/20160831_163/iam2320_1472655303981iFLjo_JPEG/mug_obj_201608312355068338.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> 백김치는 국물이 맑으며 담백하고 시원한 맛을 가지고 있는 배추 물김치인데요. 국물을 맑게 하기 위해 실고추를 쓰고 다진 양념도 쓰지 않는 특징이 있습니다. 백김치는 톡 쏘는 국물 맛이 일품이기 때문에 김치국물을 넉넉하게 해서 담아야 제맛을 느낄 수 있어요. 그래서 김치국물을 별도로 만들어 정성 들인 만큼 맛있는 백김치 담는법을 알려드립니다. 그럼 사이다 같이 톡 쏘는 맛! 정성만큼 맛있게 백김치 담는법, 백김치 황금레시피 시작할게요. ▒  재료 준비 계량기준 1T(큰술)=테이블스픈=약15ml=15cc 1t(작은술)=티스픈=약 5ml=5cc 1cup(컵) = 200ml = 200cc 재료분량 배추 2포기 <절이기> 물 5리터(25컵) 소금 3컵 <백김치 속> 무 ¼개 마늘 6톨 생강 3톨(마늘크기) 쪽파 ½단 대추 6개 실고추 2T 양파청 4T 달인 황석어 액젓 4T 까나리액젓 4T 소금 1T <백김치 국물> 소금 1T 배즙 1봉지 사과 1개 양파 ½개 무 ¼개 대파 ½대 생수 2리터 ▒  백김치 황금레시피 담는법 <img class="img_attachedfile thumb" id="mug_obj_201608312355067192" style="width: 100%; max-width: 540px;" alt="3_(1).jpg" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_205%2Fiam2320_1472655305490R3EhM_JPEG%2Fmug_obj_201608312355067192.jpg%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_205%2Fiam2320_1472655305490R3EhM_JPEG%2Fmug_obj_201608312355067192.jpg%22%2C%22alt%22%3A%223_%281%29.jpg%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_205/iam2320_1472655305490R3EhM_JPEG/mug_obj_201608312355067192.jpg?type=w1080" data-image-id="2_3" data-realimagepath="http://post.phinf.naver.net/20160831_205/iam2320_1472655305490R3EhM_JPEG/mug_obj_201608312355067192.jpg"><button class="btn_extnd" style="display: none;" type="button"></button> 배추를 먼저 저릴게요. 대야에 물 5리터를 붓고 천일염 2컵을 부어 녹여주세요. 나머지 소금 1컵은 배추를 직접 절여줄 거예요. 배추김치는 배추를 어떻게 잘 절이는냐가 김치의 맛을 좌우합니다. 배추 절이기 여의치 않으면 절임배추를 이용해도 됩니다. 조금 덜 절여진 절임배추를 이용하세요. <img class="img_attachedfile thumb" id="mug_obj_201608312355063346" style="width: 100%; max-width: 540px;" alt="3_(2).jpg" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_148%2Fiam2320_1472655304585QMVKP_JPEG%2Fmug_obj_201608312355063346.jpg%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_148%2Fiam2320_1472655304585QMVKP_JPEG%2Fmug_obj_201608312355063346.jpg%22%2C%22alt%22%3A%223_%282%29.jpg%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_148/iam2320_1472655304585QMVKP_JPEG/mug_obj_201608312355063346.jpg?type=w1080" data-image-id="2_4" data-realimagepath="http://post.phinf.naver.net/20160831_148/iam2320_1472655304585QMVKP_JPEG/mug_obj_201608312355063346.jpg"><button class="btn_extnd" style="display: none;" type="button"></button> <img class="img_attachedfile thumb" id="mug_obj_201608312355064151" style="width: 100%; max-width: 540px;" alt="3_(3).jpg" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_168%2Fiam2320_1472655304072Wnhkd_JPEG%2Fmug_obj_201608312355064151.jpg%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_168%2Fiam2320_1472655304072Wnhkd_JPEG%2Fmug_obj_201608312355064151.jpg%22%2C%22alt%22%3A%223_%283%29.jpg%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_168/iam2320_1472655304072Wnhkd_JPEG/mug_obj_201608312355064151.jpg?type=w1080" data-image-id="2_5" data-realimagepath="http://post.phinf.naver.net/20160831_168/iam2320_1472655304072Wnhkd_JPEG/mug_obj_201608312355064151.jpg"><button class="btn_extnd" style="display: none;" type="button"></button> 배추는 반으로 가르고 잘 절여지도록 뿌리쪽을 살짝 잘라주세요. 소금물에 배추를 담가 소금물을 충분히 적셔준 후 남겨둔 소금으로 배추를 직접 절여주세요. 3시간 정도 절여주세요. <img class="img_attachedfile thumb" id="mug_obj_201608312355066966" style="width: 100%; max-width: 540px;" alt="3_(4).jpg" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_262%2Fiam2320_1472655306109kfagf_JPEG%2Fmug_obj_201608312355066966.jpg%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_262%2Fiam2320_1472655306109kfagf_JPEG%2Fmug_obj_201608312355066966.jpg%22%2C%22alt%22%3A%223_%284%29.jpg%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_262/iam2320_1472655306109kfagf_JPEG/mug_obj_201608312355066966.jpg?type=w1080" data-image-id="2_6" data-realimagepath="http://post.phinf.naver.net/20160831_262/iam2320_1472655306109kfagf_JPEG/mug_obj_201608312355066966.jpg"><button class="btn_extnd" style="display: none;" type="button"></button> 3시간 후에 만들어 놓은 소금물에 담가 5시간 정도 절여주세요. 잘 절여지도록 배추가 뜨지 않도록 무거운 것으로 눌러 절여주세요. <img class="img_attachedfile thumb" id="mug_obj_2016083123550638" style="width: 100%; max-width: 540px;" alt="4.JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_53%2Fiam2320_1472655304082bmash_JPEG%2Fmug_obj_2016083123550638.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_53%2Fiam2320_1472655304082bmash_JPEG%2Fmug_obj_2016083123550638.JPG%22%2C%22alt%22%3A%224.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_53/iam2320_1472655304082bmash_JPEG/mug_obj_2016083123550638.JPG?type=w1080" data-image-id="2_7" data-realimagepath="http://post.phinf.naver.net/20160831_53/iam2320_1472655304082bmash_JPEG/mug_obj_2016083123550638.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> 절여진 배추는 찬물에 여러 번 씻어 물기를 제거해 놓습니다. <img class="img_attachedfile thumb" id="mug_obj_201608312355066448" style="width: 100%; max-width: 540px;" alt="5.JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_296%2Fiam2320_1472655305585j487v_JPEG%2Fmug_obj_201608312355066448.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_296%2Fiam2320_1472655305585j487v_JPEG%2Fmug_obj_201608312355066448.JPG%22%2C%22alt%22%3A%225.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_296/iam2320_1472655305585j487v_JPEG/mug_obj_201608312355066448.JPG?type=w1080" data-image-id="2_8" data-realimagepath="http://post.phinf.naver.net/20160831_296/iam2320_1472655305585j487v_JPEG/mug_obj_201608312355066448.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> 물기가 빠지는 동안 백김치 속을 만들어 놓습니다. 분량의 재료 준비하고요. <img class="img_attachedfile thumb" id="mug_obj_201608312355069949" style="width: 100%; max-width: 540px;" alt="6_(1).JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_226%2Fiam2320_14726553057591V8Nz_JPEG%2Fmug_obj_201608312355069949.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_226%2Fiam2320_14726553057591V8Nz_JPEG%2Fmug_obj_201608312355069949.JPG%22%2C%22alt%22%3A%226_%281%29.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_226/iam2320_14726553057591V8Nz_JPEG/mug_obj_201608312355069949.JPG?type=w1080" data-image-id="2_9" data-realimagepath="http://post.phinf.naver.net/20160831_226/iam2320_14726553057591V8Nz_JPEG/mug_obj_201608312355069949.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> <img class="img_attachedfile thumb" id="mug_obj_201608312355069226" style="width: 100%; max-width: 540px;" alt="6_(2).JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_182%2Fiam2320_1472655304147Qs3vU_JPEG%2Fmug_obj_201608312355069226.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_182%2Fiam2320_1472655304147Qs3vU_JPEG%2Fmug_obj_201608312355069226.JPG%22%2C%22alt%22%3A%226_%282%29.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_182/iam2320_1472655304147Qs3vU_JPEG/mug_obj_201608312355069226.JPG?type=w1080" data-image-id="2_10" data-realimagepath="http://post.phinf.naver.net/20160831_182/iam2320_1472655304147Qs3vU_JPEG/mug_obj_201608312355069226.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> <img class="img_attachedfile thumb" id="mug_obj_20160831235506874" style="width: 100%; max-width: 540px;" alt="6_(3).JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_226%2Fiam2320_1472655305836UJIMW_JPEG%2Fmug_obj_20160831235506874.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_226%2Fiam2320_1472655305836UJIMW_JPEG%2Fmug_obj_20160831235506874.JPG%22%2C%22alt%22%3A%226_%283%29.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_226/iam2320_1472655305836UJIMW_JPEG/mug_obj_20160831235506874.JPG?type=w1080" data-image-id="2_11" data-realimagepath="http://post.phinf.naver.net/20160831_226/iam2320_1472655305836UJIMW_JPEG/mug_obj_20160831235506874.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> 무와 마늘, 생강은 채 썰고 쪽파는 5cm 길이로 썰어주세요. 대추는 돌려 깎아 채 썰어 준비합니다.대야에 담아주고 실고추 2T 양파청 4T 달인 황석어 액젓 4T 까나리액젓 4T 소금 1T를 잘 버무려 놓습니다. 잠시 놔두면 양념이 배고 재료들이 부드러워져 속 넣기가 좋습니다. <img class="img_attachedfile thumb" id="mug_obj_201608312355062722" style="width: 100%; max-width: 540px;" alt="7_(1).JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_278%2Fiam2320_14726553049244NJuC_JPEG%2Fmug_obj_201608312355062722.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_278%2Fiam2320_14726553049244NJuC_JPEG%2Fmug_obj_201608312355062722.JPG%22%2C%22alt%22%3A%227_%281%29.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_278/iam2320_14726553049244NJuC_JPEG/mug_obj_201608312355062722.JPG?type=w1080" data-image-id="2_12" data-realimagepath="http://post.phinf.naver.net/20160831_278/iam2320_14726553049244NJuC_JPEG/mug_obj_201608312355062722.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> <img class="img_attachedfile thumb" id="mug_obj_201608312355062891" style="width: 100%; max-width: 540px;" alt="7_(2).JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_218%2Fiam2320_1472655304151KqyS4_JPEG%2Fmug_obj_201608312355062891.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_218%2Fiam2320_1472655304151KqyS4_JPEG%2Fmug_obj_201608312355062891.JPG%22%2C%22alt%22%3A%227_%282%29.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_218/iam2320_1472655304151KqyS4_JPEG/mug_obj_201608312355062891.JPG?type=w1080" data-image-id="2_13" data-realimagepath="http://post.phinf.naver.net/20160831_218/iam2320_1472655304151KqyS4_JPEG/mug_obj_201608312355062891.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> 이제 양념 준비가 다 되었는데요. 절임배추에 영념 속을 넣어보겠습니다. 배춧잎 사이사이에 양념을 골고루 조금씩 넣어주세요. 손이 하나라 속 넣는 사진은 없습니다. <img class="img_attachedfile thumb" id="mug_obj_201608312355068973" style="width: 100%; max-width: 540px;" alt="8_(1).JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_218%2Fiam2320_1472655304992G3CdC_JPEG%2Fmug_obj_201608312355068973.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_218%2Fiam2320_1472655304992G3CdC_JPEG%2Fmug_obj_201608312355068973.JPG%22%2C%22alt%22%3A%228_%281%29.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_218/iam2320_1472655304992G3CdC_JPEG/mug_obj_201608312355068973.JPG?type=w1080" data-image-id="2_14" data-realimagepath="http://post.phinf.naver.net/20160831_218/iam2320_1472655304992G3CdC_JPEG/mug_obj_201608312355068973.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> <img class="img_attachedfile thumb" id="mug_obj_201608312355064277" style="width: 100%; max-width: 540px;" alt="8_(2).JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_188%2Fiam2320_1472655305343eqnr8_JPEG%2Fmug_obj_201608312355064277.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_188%2Fiam2320_1472655305343eqnr8_JPEG%2Fmug_obj_201608312355064277.JPG%22%2C%22alt%22%3A%228_%282%29.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_188/iam2320_1472655305343eqnr8_JPEG/mug_obj_201608312355064277.JPG?type=w1080" data-image-id="2_15" data-realimagepath="http://post.phinf.naver.net/20160831_188/iam2320_1472655305343eqnr8_JPEG/mug_obj_201608312355064277.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> 백김치 속을 다 넣었으면 양념이 빠지지 않도록 속을 위로하여 김치통에 차곡차곡 넣어주세요. 양념이 배도록 비닐을 덮고 3시간 정도 놔둡니다. 겨울에 담을 때는 6시간 정도 놔두세요. <img class="img_attachedfile thumb" id="mug_obj_201608312355069054" style="width: 100%; max-width: 540px;" alt="9_(1).JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_293%2Fiam2320_1472655304236KlU7A_JPEG%2Fmug_obj_201608312355069054.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_293%2Fiam2320_1472655304236KlU7A_JPEG%2Fmug_obj_201608312355069054.JPG%22%2C%22alt%22%3A%229_%281%29.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_293/iam2320_1472655304236KlU7A_JPEG/mug_obj_201608312355069054.JPG?type=w1080" data-image-id="2_16" data-realimagepath="http://post.phinf.naver.net/20160831_293/iam2320_1472655304236KlU7A_JPEG/mug_obj_201608312355069054.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> <img class="img_attachedfile thumb" id="mug_obj_20160831235506324" style="width: 100%; max-width: 540px;" alt="9_(2).JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_53%2Fiam2320_1472655304235rsPYU_JPEG%2Fmug_obj_20160831235506324.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_53%2Fiam2320_1472655304235rsPYU_JPEG%2Fmug_obj_20160831235506324.JPG%22%2C%22alt%22%3A%229_%282%29.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_53/iam2320_1472655304235rsPYU_JPEG/mug_obj_20160831235506324.JPG?type=w1080" data-image-id="2_17" data-realimagepath="http://post.phinf.naver.net/20160831_53/iam2320_1472655304235rsPYU_JPEG/mug_obj_20160831235506324.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> <img class="img_attachedfile thumb" id="mug_obj_201608312355063182" style="width: 100%; max-width: 540px;" alt="9_(3).JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_295%2Fiam2320_1472655305909ORoWY_JPEG%2Fmug_obj_201608312355063182.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_295%2Fiam2320_1472655305909ORoWY_JPEG%2Fmug_obj_201608312355063182.JPG%22%2C%22alt%22%3A%229_%283%29.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_295/iam2320_1472655305909ORoWY_JPEG/mug_obj_201608312355063182.JPG?type=w1080" data-image-id="2_18" data-realimagepath="http://post.phinf.naver.net/20160831_295/iam2320_1472655305909ORoWY_JPEG/mug_obj_201608312355063182.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> 그동안 백김치 국물을 만들어 주세요. 믹서에 소금 1T 배즙 1봉지 사과 1개 양파 ½개 무 ¼개 대파 ½대를 적당히 썰어 넣어 곱게 갈아주세요. <img class="img_attachedfile thumb" id="mug_obj_201608312355063466" style="width: 100%; max-width: 540px;" alt="10_(1).JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_200%2Fiam2320_1472655305430rLLuw_JPEG%2Fmug_obj_201608312355063466.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_200%2Fiam2320_1472655305430rLLuw_JPEG%2Fmug_obj_201608312355063466.JPG%22%2C%22alt%22%3A%2210_%281%29.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_200/iam2320_1472655305430rLLuw_JPEG/mug_obj_201608312355063466.JPG?type=w1080" data-image-id="2_19" data-realimagepath="http://post.phinf.naver.net/20160831_200/iam2320_1472655305430rLLuw_JPEG/mug_obj_201608312355063466.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> <img class="img_attachedfile thumb" id="mug_obj_201608312355063105" style="width: 100%; max-width: 540px;" alt="10_(2).JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_282%2Fiam2320_1472655304480RGgQ0_JPEG%2Fmug_obj_201608312355063105.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_282%2Fiam2320_1472655304480RGgQ0_JPEG%2Fmug_obj_201608312355063105.JPG%22%2C%22alt%22%3A%2210_%282%29.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_282/iam2320_1472655304480RGgQ0_JPEG/mug_obj_201608312355063105.JPG?type=w1080" data-image-id="2_20" data-realimagepath="http://post.phinf.naver.net/20160831_282/iam2320_1472655304480RGgQ0_JPEG/mug_obj_201608312355063105.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> 베보자기에 갈은 양념을 넣고 생수 2리터에 담가 국물을 우려주세요. 주물주물 주물러 우려주고 꼭 짜서 김치국물을 만들어 주세요. <img class="img_attachedfile thumb" id="mug_obj_201608312355068185" style="width: 100%; max-width: 540px;" alt="11_(1).JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_49%2Fiam2320_1472655304653NGl1x_JPEG%2Fmug_obj_201608312355068185.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_49%2Fiam2320_1472655304653NGl1x_JPEG%2Fmug_obj_201608312355068185.JPG%22%2C%22alt%22%3A%2211_%281%29.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_49/iam2320_1472655304653NGl1x_JPEG/mug_obj_201608312355068185.JPG?type=w1080" data-image-id="2_21" data-realimagepath="http://post.phinf.naver.net/20160831_49/iam2320_1472655304653NGl1x_JPEG/mug_obj_201608312355068185.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> <img class="img_attachedfile thumb" id="mug_obj_201608312355066768" style="width: 100%; max-width: 540px;" alt="11_(2).JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_146%2Fiam2320_1472655305970rHQ80_JPEG%2Fmug_obj_201608312355066768.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_146%2Fiam2320_1472655305970rHQ80_JPEG%2Fmug_obj_201608312355066768.JPG%22%2C%22alt%22%3A%2211_%282%29.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_146/iam2320_1472655305970rHQ80_JPEG/mug_obj_201608312355066768.JPG?type=w1080" data-image-id="2_22" data-realimagepath="http://post.phinf.naver.net/20160831_146/iam2320_1472655305970rHQ80_JPEG/mug_obj_201608312355066768.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> 김치국물을 백김치에 부어주고 상온에서 12시간 정도 익혀 냉장고에서 숙성시켜 줍니다. 4~5일 숙성하면 먹을 수 있습니다. 배추가 뜰 수 있으니 접시나 무거운 돌로 눌러주세요. ▒ 에필로그 <img class="img_attachedfile thumb" id="mug_obj_201608312355067721" style="width: 100%; max-width: 540px;" alt="12.JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_97%2Fiam2320_1472655305657emJtL_JPEG%2Fmug_obj_201608312355067721.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_97%2Fiam2320_1472655305657emJtL_JPEG%2Fmug_obj_201608312355067721.JPG%22%2C%22alt%22%3A%2212.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_97/iam2320_1472655305657emJtL_JPEG/mug_obj_201608312355067721.JPG?type=w1080" data-image-id="2_23" data-realimagepath="http://post.phinf.naver.net/20160831_97/iam2320_1472655305657emJtL_JPEG/mug_obj_201608312355067721.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> 일주일 정도 지난 백김치입니다. 사이다 같이 톡 쏘는 맛으로 무더위로 집나간 입맛을 되찾아 줄 거예요. <img class="img_attachedfile thumb" id="mug_obj_201608312355068197" style="width: 100%; max-width: 540px;" alt="13.JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_124%2Fiam2320_1472655304723VD0YL_JPEG%2Fmug_obj_201608312355068197.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_124%2Fiam2320_1472655304723VD0YL_JPEG%2Fmug_obj_201608312355068197.JPG%22%2C%22alt%22%3A%2213.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_124/iam2320_1472655304723VD0YL_JPEG/mug_obj_201608312355068197.JPG?type=w1080" data-image-id="2_24" data-realimagepath="http://post.phinf.naver.net/20160831_124/iam2320_1472655304723VD0YL_JPEG/mug_obj_201608312355068197.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> <img class="img_attachedfile thumb" id="mug_obj_20160831235506479" style="width: 100%; max-width: 540px;" alt="14.JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_5%2Fiam2320_1472655306011fif1c_JPEG%2Fmug_obj_20160831235506479.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_5%2Fiam2320_1472655306011fif1c_JPEG%2Fmug_obj_20160831235506479.JPG%22%2C%22alt%22%3A%2214.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_5/iam2320_1472655306011fif1c_JPEG/mug_obj_20160831235506479.JPG?type=w1080" data-image-id="2_25" data-realimagepath="http://post.phinf.naver.net/20160831_5/iam2320_1472655306011fif1c_JPEG/mug_obj_20160831235506479.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> 백김치는 매운 것을 먹을 수 없는 환자나 아이들에게 좋은 음식이며 매운 음식이나 고기를 구워 먹을 때 곁들여도 정말 잘 어울립니다. <img class="img_attachedfile thumb" id="mug_obj_201608312355061172" style="width: 100%; max-width: 540px;" alt="15.JPG" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpost.phinf.naver.net%2F20160831_111%2Fiam2320_1472655305070rfBAm_JPEG%2Fmug_obj_201608312355061172.JPG%3Ftype%3Dw1080" data-width="100%" data-json="%7B%22src%22%3A%22%2F20160831_111%2Fiam2320_1472655305070rfBAm_JPEG%2Fmug_obj_201608312355061172.JPG%22%2C%22alt%22%3A%2215.JPG%22%2C%22data-recm-area%22%3Anull%2C%22width%22%3A%22100%25%22%2C%22data-width%22%3A%22100%25%22%2C%22data-width-type%22%3Anull%7D" data-type="image" data-src="http://post.phinf.naver.net/20160831_111/iam2320_1472655305070rfBAm_JPEG/mug_obj_201608312355061172.JPG?type=w1080" data-image-id="2_26" data-realimagepath="http://post.phinf.naver.net/20160831_111/iam2320_1472655305070rfBAm_JPEG/mug_obj_201608312355061172.JPG"><button class="btn_extnd" style="display: none;" type="button"></button> 국물이 많은 백김치는 일반 김치에 비해 많은 양의 유산균을 섭취하기 좋습니다. 시원하게 익혀 여러가지 음식에 곁들여 보세요. 음식의 맛을 더욱 좋게 할 뿐만 아니라 장 건장도 챙길 수 있습니다. 이상 백김치 황금레시피 사이다 같이 톡 쏘는 맛! 정성만큼 맛있게 백김치 담는법 마치겠습니다.</div></div><div class="view" style='font-family: "3687312_12";'></div></div><div class="view" style='font-family: "3687312_12";'><div></div></div><div class="view" style='font-family: "3687312_12";'></div><div></div><div class="se2_in_page __mug_filter__ __clip_4949773_2 sect_dsc last" id="__clip_4949773_2"></div> - 퍼온 글 -