ID: 164dfce7...
This is a recipe for 'mak-kimchi' or easy kimchi, which is quicker to make than traditional kimchi because the napa cabbage is cut into bite-sized pieces before salting. The result is a fresh, crunchy, and spicy kimchi that can be enjoyed right away or left to ferment for a sourer taste.
等待影片載入...
Cut 10 lbs of napa cabbage into bite-sized pieces, soak in water, then salt with 1 cup of salt for 1.5 hours, turning every 30 minutes. → Make a porridge with sweet rice flour, water, and sugar, then let it cool completely. → Blend garlic, ginger, onion, and fish sauce. Mix with the cooled porridge and hot pepper flakes to create the kimchi paste. → Prepare other vegetables like leeks, green onions, carrots, radish, and optional salted squid, and mix them into the paste. → Rinse the salted cabbage 3 times, drain well, and mix thoroughly with the kimchi paste before packing into containers.
Cut 10 lbs of napa cabbage into bite-sized pieces, soak in water, then salt with 1 cup of salt for 1.5 hours, turning every 30 minutes. → Make a porridge with sweet rice flour, water, and sugar, then let it cool completely. → Blend garlic, ginger, onion, and fish sauce. Mix with the cooled porridge and hot pepper flakes to create the kimchi paste. → Prepare other vegetables like leeks, green onions, carrots, radish, and optional salted squid, and mix them into the paste. → Rinse the salted cabbage 3 times, drain well, and mix thoroughly with the kimchi paste before packing into containers.
正在分析烹飪步驟...
This recipe is for 'mak-kimchi' (easy kimchi), which is faster because the cabbage is cut into small pieces before salting.
The amount of hot pepper flakes determines the spiciness: 1 cup for mild, 2 cups for spicy, and 2.5 cups for very spicy.
Salted squid is an optional ingredient that adds a deep, savory flavor, common in southern Korean style kimchi.
To get sour kimchi faster, place a small portion in a separate container and leave it at room temperature for a day or two before refrigerating. The larger batch can be refrigerated immediately for slower fermentation.
To properly store leftover hot pepper flakes, press the air out of the bag, seal it, place it in another ziplock bag, and keep it in the freezer.
請登入以加入討論並賺取 XP！
載入評論中...