字幕列表 影片播放 列印所有字幕 列印翻譯字幕 列印英文字幕 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!