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  • Hello everybody!

    嗨 大家好

  • Exciting! (laughs)

    太興奮了!

  • This is my second recipe from my second cookbook.

    這是來自我第二本料理書中的第二道食譜

  • Today I'm going to show you how to make delicious delicious

    今天我要教大家做出美味

  • and small portion, vegetarian kimchi.

    又小份量的素食泡菜

  • You guys have always requested: "Oh Maangchi, how can I make

    你們總是問說「噢Maangchi,

  • delicious kimchi without using fish sauce or fermented shrimp?"

    我該怎麼不用魚露或蝦醬就做出美味的泡菜?」

  • I used to say: "Oh, just use soy sauce instead of fish sauce."

    我之前說過:「噢就用醬油替代魚露。」

  • I always said that, or some salt.

    我總是那樣說,或一些鹽巴

  • But I was never satisfied with my own answer.

    但我從未滿足於我的回答

  • But how can I make delicious vegetarian kimchi?

    我要怎樣做出美味的素食泡菜呢?

  • So, I developed this recipe.

    所以我升級了我的食譜

  • As you know, I'm not a vegetarian.

    就像你們知道的,我並不是素食者

  • But ever since I made this recipe, sometimes I like to make vegetarian kimchi for a change.

    但自從我做了這個食譜,有時我喜歡讓素食泡菜變得不同

  • Especially my friends who are vegetarian, if they come over to my house

    特別是當我吃素的朋友,如果他們來我家

  • I'm just ready to entertain them with my vegetarian kimchi

    我就準備用素食泡菜讓他們開心

  • What do you think?

    你們覺得呢

  • Is it good?

    這樣很好對吧?

  • So it doesn't matter if you are vegetarian or not

    所以這無關你是不是素食者

  • just check out this recipe. I'm sure you will love that, it's delicious.

    就看看這個食譜吧,我相信你會愛的,非常好吃

  • And also, you always say: "Maangchi, 10 pounds, 6 pounds cabbage is too much!"

    而且你們總說「Maangvhi十磅、六磅的的大白菜太多了!」

  • But for my cookbook, all the kimchi recipes use 3 pounds of napa cabbage.

    但在我的料理書裡,所有的泡菜食譜都是用三磅的泡菜

  • So, it's up to you.

    所以由你來決定

  • If you happen to have 6 pounds, or 9 pounds

    如果你要做六磅或九磅的

  • You can double, triple the recipe.

    你可以將食譜乘以兩倍或是三倍

  • Easily you can make the amount of kimchi that you want.

    你可以簡單地做出你要的泡菜的量

  • So this is 3 pounds, nice and good looking.

    所以這裡是三磅,品質好外觀也漂亮

  • Even I have to take one big leaf, to make it exactly 3 pounds. (laughs)

    即便我需要拿掉一片大的葉子讓他剛好在三磅重

  • Let's get started! Now I will just make this mak kimchi style, cut into bite-sized pieces.

    讓我們開始吧!我會做成mak kimchi風格,切成適口大小

  • This is very good cabbage because I love the all-green leaf.

    這是一顆非常好的白菜,我喜歡全綠的葉子

  • And also very thin.

    而且非常的薄

  • And size is awesome.

    大小也很棒

  • So, I don't know what it looks like inside, let's see.

    我不知道裡面看起來怎樣,讓我們看看吧

  • I'm going to cut this one in half...

    我要把這顆切一半

  • And, let's open.

    然後打開!

  • Not bad, isn't it?

    還不錯對吧?

  • Sometimes the inside is brownish, I really don't like it. (laughs)

    有時裡面會有點褐色,我真的不太喜歡

  • And let's cut.

    接著切

  • This one, like this.

    像這樣

  • And then split like this.

    然後像這樣剝開

  • Like this.

    像這樣

  • Then we have quarters.

    我們就有四分之一辦了

  • So now cut off this core.

    現在切除它的芯部

  • Cut this in half a little bit.

    從中間像這樣切成小辦

  • Like this, and cut.

    像這樣切

  • And this one...

    還有這個

  • This core part, discard.

    芯部的部分丟掉

  • Let's salt! But we need water.

    來醃漬吧!但我們需要水

  • About one cup.

    大概一杯

  • Six tablespoons, so this is four tablespoons...

    六大匙,然後這樣是四大匙

  • Quarter cup. And five, six.

    1/4杯,然後五、六

  • Gently gently toss.

    溫柔的晃動

  • I will just put it here.

    然後就把它放在這

  • And i'm going to salt for two hours.

    讓他醃漬兩小時

  • Every thirty minutes you just toss it around.

    每三十分鐘就來把它晃一下

  • So mix all this salt evenly.

    混和這些讓他平均的醃漬

  • And now we are going to make kimchi paste.

    現在我們要來做泡菜的醃料

  • First let's make rice porridge.

    首先要來做米糊

  • I will use glutinous rice flour.

    我會用糯米粉

  • 2 tablespoons.

    兩大匙

  • But you guys can use just any regular rice flour or just flour, plain flour.

    但你們也可以用任何一般的米粉或是麵粉

  • One cup vegetable stock.

    一杯蔬菜高湯

  • And turn on the heat, medium high heat.

    開中大火

  • And just stir.

    然後攪拌

  • Vegetable stock color is a little brownish.

    蔬菜高湯有點褐色

  • So this paste color is a little light brown.

    所以這個醃料的顏色會是淡褐色的

  • Around 2 minutes you keep stirring this.

    大概持續攪拌兩分鐘

  • And now it's thickened.

    它會變得濃稠

  • And then when you see the bubbles, add 1 tablespoon sugar.

    然後當你看到這些泡泡,加入一大匙的糖

  • And keep stirring.

    再繼續攪拌

  • Around 1 or 2 minutes, until this is a little thinner.

    大約一到兩分鐘,直到它變得有點稀

  • Let's remove from the heat.

    我們將它拿離開爐子

  • These are my vegetables: onion, garlic, and ginger.

    這些是我的菜:洋蔥、大蒜和薑

  • So these three items I'm going to also grind using my food processor later.

    我等等要用我的食物調理機將這三種東西打碎

  • And I gotta wait until my porridge is cooled down.

    然後我要等到我的米糊冷卻

  • Ok, these are vegetables that I'm going to cut.

    OK,這些是我要切的青菜

  • Radish, radish we need around 6 ounces.

    白蘿蔔我們需要大概六盎司

  • Around 1 cup for 3 pounds of kimchi.

    大概一杯做三磅的泡菜

  • So let's cut into matchsticks.

    讓我們切成絲狀

  • Around 6 ounces.

    大概六盎司

  • Green onion, I will use just 6 green onions, sliced diagonally.

    蔥,我會用六支青蔥,斜切

  • This is buchu. Asian chives, or called garlic chives.

    這是韭菜,亞洲細香蔥或又叫garlic chives

  • In Korean, buchu.

    在韓文叫做buchu

  • I will use this amount, around 3 ounces.

    我會用這個量,大概三盎司

  • And also for color I use just a small sized carrot, around maybe 1/4 cup is enough

    然後為了配色我會用小的紅蘿蔔,大概1/4杯就夠了

  • Just for color.

    只是為了配色

  • 9 cloves of garlic, 1 medium onion.

    九辦蒜頭,一個中型洋蔥

  • And also 1 teaspoon peeled ginger.

    和一茶匙去皮的薑

  • So if you don't have a food processor, just crush it

    如果你沒有食物調理機,就將他們壓碎

  • whatever method you use, just crush this.

    不管你用什麼方法,壓碎它

  • My porridge is cooled down now.

    我的米糊已經涼了

  • I'm going to use my food processor.

    我要用我的食物調理機

  • Garlic and ginger.

    蒜頭和薑

  • Onion.

    洋蔥

  • Usually when I make kimchi paste it's time for me to add fish sauce.

    通常我做泡菜醃料時,這時候都要加入魚露

  • Instead of fish sauce, I use 1/3 cup vegetable stock.

    不用魚露,我要用1/3杯的蔬菜高湯

  • Plus 3 tablespoons salt.

    加上三大匙的鹽

  • That's exactly the saltiness is the same amount.

    這是完全一樣的量和鹹度

  • This is 1/3 cup.

    這裡是1/3杯

  • So 1, 2, 3.

    接著1.2.3.

  • And 1 teaspoons sugar.

    一茶匙的糖

  • Again I will toss my cabbage.

    我要在一次的搖我的白菜

  • I feel it's a little softer than before.

    我感覺這比之前軟一些了

  • Now this is kimchi base, and then I'm going to add gochugaru.

    現在這是泡菜的基底,我要加入辣椒粉

  • Hot pepper flakes.

    辣椒粉

  • I will add 1 cup.

    我會加入一杯

  • But if you can't eat spicy food, just use a half cup.

    但你如果不吃辣,就用半杯

  • One cup.

    一杯

  • The leftover hot pepper flakes you always have to freeze.

    剩下的辣椒粉你必須冰起來

  • Otherwise it's going to be easily spoiled.

    不然他們會很快壞掉

  • So always keep in the freezer.

    所以將他一直放在冰箱

  • Now all we have to do is wait until the salting is done.

    接著我們所需要做的就是等待醃漬

  • We didn't wash this cabbage, we need to wash nicely.

    我們還沒洗過白菜,要小心翼翼的洗它

  • And then also remove all the excess salt.

    去除多餘的鹽份

  • And drain.

    然後瀝乾

  • Then we just mix these three items together, that's kimchi!

    接著我們就將這三種料拌在一起,這就是泡菜

  • Vegetarian kimchi!

    素食的泡菜

  • Shall I taste this a little bit?

    我該吃一點嗎?

  • Mmm!

    嗯!

  • So garlicky, gingery, and spicy, salty, yummy! That's kimchi paste!

    充滿蒜味、薑味然後又辣又鹹,這就是泡菜的調料

  • Good good!

    很棒

  • My cabbage is well-salted, lots of water came out.

    我的泡菜已經醃漬好了,很多的水分跑出來

  • And also very soft, softer than before now we have to wash this and drain.

    然後非常的軟,比之前軟了很多,現在我們要洗然後瀝乾

  • Let's wash cabbage.

    來洗白菜吧

  • Wash 3 times, changing water.

    洗三次,要換水

  • I will just mix all this kimchi here.

    我會把所有的泡菜在這混和

  • And let's dry.

    先擦乾它

  • Add all this.

    加入這些全部

  • Mix.

    攪拌

  • My kimchi is all done. Now it smells so good and I know this is tasty.

    我的泡菜已經好了,現在他聞起來好棒而且我知道他會很好吃

  • So you can put this kimchi into the airtight container, and keep in the refrigerator.

    你可以把這個放進密封的容器然後冰進冰箱

  • In the refrigerator gradually it's going to be fermented.

    它會在冰箱裡慢慢地發酵

  • it takes 2 week, 2 weeks after, in the refrigerator, kimchi is well-fermented.

    這需要兩周時間,兩周後泡菜會在冰箱裡發酵完

  • and delicious and sour taste.

    好吃並有酸味

  • If you want to ferment quickly, just put this in an airtight container

    如果你要加速發酵,就將它放進密封容器

  • and keep outside the refrigerator.

    不要冰進冰箱

  • So that this room temperature is warm, you know, it will ferment quickly.

    室溫是比較暖的,你知道的,它就會發酵的快一點

  • And then one day or two days later, you keep checking and the taste is a little

    然後一天或兩天後,你持續地確認跟吃一些看看

  • tastes sour, that means that it's fermented.

    吃起來是酸的就代表他已經發酵了

  • Then you have to transfer to the refrigerator.

    接著你就要把它移入冰箱

  • In the refrigerator still kimchi will ferment.

    泡菜在冰箱裡仍會繼續發酵

  • As time goes on, kimchi will get sourer, you know, more and more sour.

    隨著時間,泡菜會變得越來越酸

  • I'm going to put this in my bowl here.

    我要放進我的碗

  • All leftover kimchi paste, don't waste!

    剩下的泡菜醃料別浪費

  • This is my rice. I will put some kimchi here.

    這是我的飯,我要放些泡菜在這

  • Sesame seeds.

    白芝麻

  • Let me taste.

    讓我吃看看

  • Mmm!

    真美味

  • MMM!

    我並沒有加任何魚露,但它仍然很棒

  • (crunching sound)

    因為具有風味的蔬菜高湯讓它這麼美味

  • So delicious!

    我保證你們大家應該做看看這個

  • I didn't add any fish sauce, but it turned out so good!

    不管你是不是素食者,就做吧!

  • Because of the savory vegetable stock makes it so delicious.

    然後你就會了解為什麼我對這個味道會這麼興奮

  • I guarantee, you guys should make this one.

    所以今天我們做了素食的泡菜

  • Even it doesn't matter if you are vegetarian or not. Just make this

    在韓文念 Chaesik-kimchi

  • and then you will understand why I'm really excited about this taste

    享受我的食譜!

  • So today we made vegetarian kimchi.

    下次再見!掰!

  • Chaesik-kimchi, in Korean.

  • Enjoy my recipe!

  • See you next time! Bye!

Hello everybody!

嗨 大家好

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B2 中高級 中文 泡菜 素食 食譜 冰箱 發酵 高湯

泡菜(素食版:Chaesik-kimchi: 채식김치) (Kimchi (Vegetarian version: Chaesik-kimchi: 채식김치))

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    林宜悉 發佈於 2021 年 01 月 14 日
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