Friday, 25 April 2014

韩式泡菜 ~ Kimchi ( 김치 )

 


 
 


食谱取自Cass / Maangchi

韩式泡菜

白菜脱水

材料:
白菜2个,盐1/2

** 白菜切段,均匀撒上白盐,用个石臼压着,约1-2小时,待白菜出水后,用水洗净3次,直到白菜的咸味减淡(可以试吃),盛上,沥干水。( 1 ) 
            


~ 1 / picture 1 ~
面糊材料(A
糯米粉/面粉1/2
白糖1/4
3

** 米粉/面粉加入水搅均匀,用小火煮至起泡泡呈浆糊状(一定要一直搅拌,不然锅底会烧焦)。然后加入白糖煮至溶,放冷,待用 ( 2)
             


~ 2 / picture 2 ~

材料(B):
鱼露1
辣椒粉4 - 6杯(我只放2杯)

 
材料(C
蒜茸 1
姜茸 1汤匙
洋葱 1
1

 **全部材料用搅拌器打碎。

 
材料(D)
青葱1把( 切段)
韭菜2杯(切2寸段)
白罗卜丝2
新鲜生蚝 2杯(我用1杯咸虾/真加洛(Cincalok 代替,咸虾/真加洛要挤干水,不然会太咸)

 
泡菜做法:
1.材料(A)冷了后,加入(B),(C)和(D)搅拌均匀。

2.把白菜加入泡菜糊,均匀的混合。( 3 )
            


~ 3 / picture 3 ~

3.装满在不通风的盒子里,放在室温发酵约2~ 3天(可以试吃泡菜汁),如开始转酸,就可放入冰箱冷藏。

 


小贴士 :


刚做好的泡菜,可以马上吃。

如果不喜欢泡菜太酸,在做好后马上放入冰箱。

在室温发酵的时候,会看到很多小泡泡一直上升,甚至泡菜汁会溢出罐子,这是正常的。

腌泡菜的时候,一定要戴上手套,因为酱汁会很辣。

泡菜汁不要一次加入白菜里头,因为会有多出的酱汁,多余的酱汁,可以收在冰箱冷冻,下回再用,只需加入脱水的白菜就可以了。

泡菜收久后会变得很酸,不要丢掉,因为用来煮泡菜锅是最美味的。

白菜一定要经过脱水这个步骤,口感才会脆,也可以收久一点。

 
Recipe source :  Cass / Maangchi

Kimchi
 
Ingredients:
2 large size Chinese cabbages
1/2 cup salt

 
** Cut the cabbage in short length , sprinkle salt over the leaf . Then use a pestle or mortar to press down , let it sit for 1 ~ 2 hours . (After 2 hours later, you will see the cabbage look softer than before, and it should have shrunk ) . Rinse the salted cabbage with cold water 3 times . ( Picture 1 )


Porridge ingredients (A) : 
1/2 cup glutinous rice flour / all-purpose flour 
1/4 cup sugar
3 cups water

 
** Put 1/2 cup of glutinous rice flour / all-purpose flour and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly.

**When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down . ( Picture 2 )

 
Ingredients (B) :
1 cup fish sauce
4 ~ 6cups hot pepper flakes 

 
Ingredients ( C) :
1 cup fresh minced garlic
1 tbsp minced ginger
1 onion ( minced , about 1 cup )
1 Korean pear

 
** Use a food processor , blend all ingredients until become a fine paste . 

 
Ingredients ( D) :
1 stalk  green onions ( chopped diagnolly )
2 cups Buchu (Asian chives) ( chopped )
2 cups white radish  
fresh oysters (optional) ( can replace with 1 cup of cincalok  and drain excess water )

   

Method  :
1. Place the cold porridge into a big bowl. Add all your ingredients (B) , (C) & (D) one by one.

2. Add cabbages and mix well .  ( Picture 3 )

3. Put the Kimchi container at room temperature for 1 or 2 days until it’s fermented and keep it in the refrigerator . (One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids , or maybe sour smells. That means it’s already being fermented  ) .
 
 
I am submitting this post to Asian Food Fest : Korea ~ April 2014, hosted by Sharon of Feats of Feasts .