Korean Kimchi 韓式泡菜
Looks soooooooo good!!!! hahahaha~~ When you serve the kimchi, cut off the stem, and discard. Leave the stem on if you are keeping it in the container, it just keeps the kimchi together better. Using scissors, cut the kimchi to desired size.
看起來超好吃的啦!!!!!!!!!! 呵呵呵~ 要吃的時候，請記得把根剪/沏掉喔!剩下還沒要吃的，根留著，這樣菜才會在一起。因為泡菜拿出來時是長型的，要吃時，用剪刀剪成你要的大小就可以了喔! 呵呵呵~~真的好漂亮喔!
PS.You can use the kimchi for soup, noodle soup, kimchi fried rice, kimchi wrap beef...etc
泡菜還可以拿來煮泡菜鍋，放入泡麵也不錯@@，泡菜炒飯，泡菜包牛肉。。。。ㄧ大堆啦!
看起來超好吃的啦!!!!!!!!!! 呵呵呵~ 要吃的時候，請記得把根剪/沏掉喔!剩下還沒要吃的，根留著，這樣菜才會在一起。因為泡菜拿出來時是長型的，要吃時，用剪刀剪成你要的大小就可以了喔! 呵呵呵~~真的好漂亮喔!
PS.You can use the kimchi for soup, noodle soup, kimchi fried rice, kimchi wrap beef...etc
泡菜還可以拿來煮泡菜鍋，放入泡麵也不錯@@，泡菜炒飯，泡菜包牛肉。。。。ㄧ大堆啦!
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Ingredient:
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1. Rinse the outside of the lettuce, cut in half, and then half again. Wash the inside of the lettuce
2. Leaving the steam on, rub salt on leaf by leaf, place more salt on the white part then the leaf part 3. Put all the lettuce in to a big ball, cover it with something and place a bowl of water on top to apply pressure. This step is to drain the water out. Let stand for approx 2hrs. 4. Chop up chives, green onion into about 3inch long and put aside 5. Cut radish into thin strip and marinate in salt till water comes out, drain and rinse off the salt. (use aprox 1 tbs of salt) 6. Squize out the water and place with chives and green onion 7. Mix 1 cup of water and 1 tbs of corn starch together and bring to a boil over medium heat. Set aside and let cool.8. Place garlic, ginger, sugar, fish sauce in the blender or food processor and blend till mixed9. Add salty shrimp, red pepper, cornstarch mixture and mix 8. Place garlic, ginger, sugar, fish sauce in the blender or food processor and blend till mixed 9. Add salty shrimp, red pepper, cornstarch mixture and mix 10. Mix spicy sauce in with chopped vegetables 11. After 2 hours, your lettuce should look like this. 12. rinse it under water 3 times to get the salt off. Don't over rinse or under rinse You can break a piece off to taste. 13.Without breaking the stem, rub the spicy mixture on leaf by leaf (use gloves!) 14. Roll up the kimchi into a ball like shape and place in a tight seal container or bag. 15. Leave out overnight and place in the fridge the next day. If you are making this when weather doesn't permit you to leave the food out, put in fridge right away. 16. Leave it for at least 3 days, best tasting if you leave it for 5-7 days. I had my the next day....still quite good! |
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材料:
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1. 把菜外表洗乾淨，沏一半之後再沏一半。把菜裡面洗乾淨
2. 不要把跟沏掉，將鹽巴一片一片的塗上。跟那邊塗多ㄧ點，葉子那邊少一點。 3. 把用好的菜放在一個大碗讓它出水，用個東西蓋著之後放碗水在上面壓注。 放置2小時4. 將韭菜跟蔥沏條狀，約3寸長，放置碗裏 5. 把白羅蔔沏條狀，用1大匙的鹽巴醃製出水。將水到掉，羅蔔把鹽洗掉。 6. 把羅蔔的水擠乾，跟韭菜蔥放一起 7. 把糯米粉跟一杯水混合，用中火煮至滾，記得攪拌。 滾後關火放旁邊。 8. 把蒜頭，薑，魚露，糖，放入果汁機或絞拌機打成泥。 9. 加入蝦醬跟辣椒粉，攪拌均勻後加入糯米粉醬，攪拌均勻。 10. 再把韭菜，蔥，跟白蘿蔔放入攪拌 11. 兩小時後，你的白菜看起來應該溼溼的，而且有縮水 12. 把菜沖洗3次，把鹽洗掉。 可以撕ㄧ小塊吃吃看鹹度。 13. 將之前調好的辣醬，ㄧ片一片的塗上菜上面，不要把跟弄斷!(建議用手套!) 14. 把做好的泡菜捲起來，放入桶子或封密好的冷凍塑膠袋。 15. 隔夜不要冰，隔天在放入冰箱。如果你做這個時天氣不冷，請直接放入冰箱。 16. 放3天後就能吃了，但5-7天會更好喔! 我隔一天就有吃ㄧ點了，還不錯吃喔! |
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