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Kimchi.. <3
안녕하세요 오늘 Wanie는 김치를 할 수있는 방법의 모든 방식과 공유 할 ...이 모든 지식을 확인는 한국 김치 (hehehe Wanie가있을 때)에서 유래 ..
This the Translate:
hello today Wanie want to share with all manner of ways to do Kimchi.. Make knowledge of all this comes from the Korean kimchi (hehehe Wanie was staying there) ..
What Mean Kimchi???
Kimchi (Korean: 김치 Korean pronunciation) also spelled kimchee, kim chee or gimchi, is a traditional fermented Korean dish made of vegetables with a variety of seasonings. It is Korea's national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish,scallion, or cucumber.Kimchi is also a main ingredient for many Korean dishes such as kimchi stew (김치찌개; kimchi jjigae), kimchi soup (김칫국; kimchiguk), and kimchi fried rice (김치볶음밥; kimchi bokkeumbap).
Kimchi history..^^
Kimchi can be categorized by main ingredients, regions or seasons. Korea's northern and southern sections have a considerable temperature difference.
Kimchi from the northern parts of Korea tend to have less salt, less red chilli and usually do not have brined seafood for seasoning. Northern kimchi often has a watery consistency. Kimchi made in the southern parts of Korea, such as Jeolla-do and Gyeongsang-do, uses salt, chili peppers and myeolchijeot (hangul: 멸치젓, brined anchovy allowed to ferment) orsaeujeot (hangul: 새우젓, brined shrimp allowed to ferment), myeolchiaekjeot (Hangul: 멸치액젓, "kkanariaekjeot" 까나리액젓, liquid anchovy jeot, similar to fish sauce used in Southeast Asia, but thicker).
Saeujeot (hangul: 새우젓) or myeolchijeot is not added to the kimchi spice-seasoning mixture, but is simmered first to reduce odors, eliminate tannic flavor and fats, and then is mixed with a thickener made of rice or wheat starch (Hangul: 풀). This technique has been falling into disuse for the past forty years.
White kimchi (baek kimchi) is baechu (napa cabbage) seasoned without chili pepper and is neither red in color nor spicy. White radish kimchi (dongchimi) is another example of a kimchi that is not spicy. The watery white kimchi varieties are sometimes used as an ingredient in a number of dishes such as cold noodles in dongchimi brine (dongchimi guksu).
Wanie timely okay show you how to make Kimchi
For Napa cabbage
- 2 heads Napa cabbage
- 2 cups sea salt
- 8 cups water
For kimchi marinade
- 1 cup sweet rice powder
- 5 cups water
- 1 cup coarse Taeyangcho red chili pepper powder
- 5 ounces garlic
- 10 ounces Asian pear, peeled and quartered
- 9 ounces onions, peeled and quartered
- 1 ounce ginger, peeled
- 4 ounces Fresno chilies
- 2 pounds radish, julienned
- 4 ounces minari
- 4 ounces red mustard greens
- 4 ounces Korean chives
- 4 ounces green onions
- 1/4 cup Korean anchovy fish sauce
- 3/4 cup Korean salted shrimp sauce
- 4 ounces fresh shrimp, chopped
- 4 ounces Korean salted shrimp
Prepare Napa cabbage—Trim the cabbage by removing any brown leaves on the outer layers. Slice the center of the cabbage’s stem 2 inches deep. Using your thumbs and hands, pull the cabbage into two sections through the slit. Repeat for the remaining cabbage.
Soak the cabbage sections in salted water (8 cups water to 1 cup sea salt) for 20 minutes. After 20 minutes, remove the cabbage from the salt water and sprinkle the remaining 1 cup of salt between each of the cabbage leaves.
Return the cabbage to the salted water with the cut side facing up. Rotate the cabbage every two hours, bringing the cabbage on the bottom of the container to the top and vice versa.
After 5-6 hours, the texture of the cabbage will be properly rubbery. Wash the cabbage thoroughly and gently. Drain the cabbage in a colander, squeezing as much water from the leaves as possible. Set aside.
Prepare kimchi marinade—Combine the water with the sweet rice powder and whisk until smooth. Heat the water and rice powder mixture on the stove on medium-high heat, stirring occasionally to prevent it from sticking to the bottom of the pan. When bubbles start to form, reduce the heat and continue to stir. Once the mixture thickens and becomes translucent (approximately 10 minutes), take it off the heat. Cool the mixture completely.
Once the rice powder mixture has cooled completely, transfer it to a large bowl. Add the red chili pepper powder to the rice powder mixture and combine well. Place the onions, pear, garlic, ginger, and Fresno chilies in a food processor and pulse until finely minced. Set aside. Add the pureed chili mixture, along with the radish, minari, red mustard greens, chives, and green onions to the rice powder mixture. Combine the mixture thoroughly, making sure that the greens are incorporated completely. Lastly, add in the anchovy fish sauce, salted shrimp sauce, and fresh and salted shrimp. Once again, combine the mixture very well. If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.
Prepare the kimchi—Take the cabbage and stuff the marinade mixture between the leaves, working from outside in, starting with the largest leaf to the smallest. Do not overstuff, but make sure the marinade mixture adequately fills the leaves.
When entire cabbage is stuffed, take one of the larger leaves and wrap it tightly around the rest of the cabbage. Divide the cabbage among jars, pressing down firmly to remove any air bubbles. Only fill the jar 80 percent full because the kimchi will expand as it ferments. Keep the jar tightly sealed and refrigerated for at least 20 days.
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