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This is a recipe for homemade vegan kimchi, a traditional Korean fermented side dish. The process involves salting napa cabbage to soften it, then coating it with a flavorful and spicy paste made from Korean chili powder, various vegetables, and fruits. After a short fermentation period at room temperature, it's ready to be enjoyed as its flavor deepens over time.
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Salt napa cabbage until wilted, then rinse thoroughly and drain. → Prepare the kimchi paste by combining julienned daikon, chives, grated apple, garlic, ginger, sweetener, kombu, and Korean chili powder. → Make a glutinous rice paste by heating water and rice flour, then mix it into the chili paste. → Spread the paste evenly between each cabbage leaf. → Pack into airtight containers, ferment at room temperature for one day, then refrigerate.
Salt napa cabbage until wilted, then rinse thoroughly and drain. → Prepare the kimchi paste by combining julienned daikon, chives, grated apple, garlic, ginger, sweetener, kombu, and Korean chili powder. → Make a glutinous rice paste by heating water and rice flour, then mix it into the chili paste. → Spread the paste evenly between each cabbage leaf. → Pack into airtight containers, ferment at room temperature for one day, then refrigerate.
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It is important to use Korean chili powder (gochugaru) for authentic flavor and color; regular chili powder is much hotter and will not yield the same result.
The amount of time needed for salting the cabbage can vary depending on the ambient temperature and the cabbage itself. The goal is for the white stems to become pliable and bendable without snapping.
The kimchi will continue to ferment in the refrigerator, becoming more sour over time. The taste will change from fresh to more deeply fermented.
This recipe is vegan and uses kombu to add umami flavor in place of traditional seafood ingredients like fish sauce or fermented shrimp.
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