Name: 泡菜控必看！達人教你「省錢醃漬法」，好吃又省錢！ (Stop buying KIMCHI, make this instead (+ save money!))
Uploaded: 2026-02-27T21:01:20.000Z
Duration: 5 min 34 s

Kimchi is the MVP of fermented foods, and it's a staple in Korean cuisine.

泡菜是發酵食品中的 MVP，也是韓國料理中的主食。

And so today, we're going to be making a very simple version with easy-to-find ingredients.

所以今天，我們要用容易取得的食材來製作一個非常簡單的版本。

This is store-bought kimchi, and this is my homemade kimchi.

這是商店買的泡菜，而這是我自製的泡菜。

So, it's a lot more goodness for a fraction of the price.

只要極低的價格，就能獲得更多的美味。

Once you have a jar of this in the fridge, you're going to want to have it with everything.

一旦你冰箱裡有一罐這個，你會想把它配著任何東西吃。

You can add it to fried rice, stir it into noodles, add it to salads,

你可以把它加進炒飯、拌入麵條、加入沙拉，

roll it in gimbap, pile it on hot dogs, or tuck it into sandwiches.

包進海苔飯捲、堆在熱狗上，或塞進三明治裡。

It's so versatile; and because it's fermented, it's good for your gut too.

它用途非常廣泛；而且因為是發酵食品，對腸道也很好。

But it's usually made with fish sauce, shrimp paste, or other seafood-based ingredients.

但它通常是用魚露、蝦醬或其他海鮮食材製作的。

So today, we're going to be making a fish-free, fully vegan version at home with very easy-to-find ingredients.

所以今天，我們要在家裡用非常容易找的食材，做一個無魚、全素的版本。

All right, first up, I've got a kilogram of napa cabbage—quite possibly my favorite cabbage.

好的，首先我準備了一公斤的大白菜，這極有可能是我的最愛。

Now, you could slice this in half lengthwise with a knife,

你可以用刀把它縱向對半切開，

but what I actually like to do instead is cut it at the base and then tear it open the rest of the way.

但我實際上更喜歡的做法是在根部切一刀，然後剩下的部分用手撕開。

And then you're going to see that it's going to retain this nice crinkly texture in the leaves.

這樣你會看到葉子能保留這種漂亮的皺摺質感。

Now, once it's quartered, I then chop it up into roughly 1-inch chunks.

分成四份後，我就把它切成大約 1 英寸的塊狀。

Now we can add this all to a large bowl and sprinkle over about 25 grams of iodine-free salt.

現在我們可以把這些都倒進一個大碗裡，撒上約 25 克的無碘鹽。

And don't worry, we're going to wash it off later.

別擔心，我們晚點會把它沖洗掉。

And I like to use coarse sea salt, but fine sea salt and kosher salt work too.

我喜歡用粗海鹽，但細海鹽或猶太鹽也可以。

Once the salt is in there, just give it a toss and a very gentle massage just for a couple of minutes.

鹽放進去後，稍微翻動一下，輕輕按摩幾分鐘。

And this is going to help to soften the cabbage and draw out the moisture.

這有助於軟化白菜並釋放出水分。

Then we're going to let it sit for a couple of hours.

While the cabbage rests, we're going to make the kimchi paste.

在白菜靜置時，我們要製作泡菜醬。

So, just grab a food processor and chuck in half of a small onion, five cloves of garlic, and half of a sweet red apple.

拿出一台食物調理機，丟入半個小洋蔥、五瓣大蒜和半個甜紅蘋果。

The sugar in this is necessary to kick-start fermentation without adding any additional sugars.

這裡面的糖分是啟動發酵所必需的，不需要再添加任何糖。

Then toss in a chunk of fresh ginger, some vegetable broth, soy sauce, and miso paste.

然後丟入一塊生薑、一些蔬菜高湯、醬油和味噌醬。

These last three ingredients are what gives this the kind of salty umami taste you would normally get from fish sauce.

最後這三種配料能提供那種通常從魚露中獲得的鹹鮮味（Umami）。

And then the star ingredient is all that's left.

Gochugaru is a Korean red pepper flake which is fundamental to making kimchi.

Gochugaru 是韓式紅辣椒粉，是製作泡菜的根本。

It's the only one you're potentially going to need to source, and you can usually just find it at an Asian supermarket or get it online.

這是你唯一可能需要特別去買的，通常在亞洲超市或網購都能找到。

Once the Gochugaru is added in, pop the lid onto the food processor and blend it up until it's smooth.

辣椒粉加進去後，蓋上食物調理機蓋子，攪拌到滑順為止。

I'm keeping it super simple with just two ingredients:

我保持超級簡單，只用了兩種食材：

A carrot which I'm going to julienne—so just cutting it up into matchstick-like pieces—

胡蘿蔔，我會把它切成絲——也就是切成火柴棒般的形狀——

and then a few stalks of green onion which I'll chop up into 2-inch chunks.

還有幾根青蔥，我會把它切成 2 英寸長的段。

I also like to actually cut it lengthwise just so the onion flavor isn't so overpowering.

我實際上還喜歡把它縱向剖開，這樣蔥味就不會太過強烈。

You'd also add Korean radish or daikon radish,

你也可以加入韓國蘿蔔或白蘿蔔，

but this is meant to be a simple recipe, so I'm leaving it out.

但這既然是一個簡單食譜，我就省略了。

All that's left now is to bring it all together.

現在剩下的就是把它們混合在一起。

If you look closely, you'll see it's actually released a lot of liquid and it's reduced significantly in volume.

如果你仔細看，會發現它釋放了很多水分，體積也明顯縮小了。

So now we're going to drain this in the sink and then run it under cold water just to help wash away that excess salt.

所以現在我們要把它倒進水槽瀝乾，然後用冷水沖洗掉多餘的鹽分。

And you can pick up little handfuls at a time,

give it a good gentle squeeze to drain off any excess liquid,

and then transfer this back to the large bowl.

Then you can toss in the carrot, the green onion, and the kimchi paste.

接著你可以丟入胡蘿蔔、青蔥和泡菜醬。

And now we're just going to mix everything together.

現在我們要將所有東西混合均勻。

But if you've got cuts on your hands like I do, you might want to consider putting on some gloves.

但如果你的手像我一樣有傷口，你可能要考慮戴上橡膠手套。

Now we're just going to pack this kimchi into a clean jar.

現在我們要把泡菜塞進乾淨的玻璃罐中。

Just press it down firmly, though, so it's submerged in its own juices.

要用力壓緊，確保它淹沒在自己的汁液中。

And just make sure to leave about an inch of space at the top, because fermentation is a living thing.

並確保頂部預留大約 1 英寸的空間，因為發酵是活的。

It's breathing; it needs that room to breathe.

它在呼吸，它需要呼吸的空間。

So, don't pack it all the way to the top.

Now you can just close the lid and leave it on the counter overnight, away from direct sunlight.

現在你可以蓋上蓋子，放在櫃檯上過夜，避開陽光直射。

From here on out, you're just fermenting!

All right, so the next day you are going to open the lid to "burp" this and release any built-up gas.

好了，隔天你要打開蓋子「放氣」，釋放累積的氣體。

For a mild kimchi, this is already ready after a day or two, especially if it's warm where you are.

對於口味清淡的泡菜，一兩天後就完成了，特別是如果你那邊天氣很暖。

But if you like a tangier kimchi like I do, it needs a little bit longer,

但如果你像我一樣喜歡酸一點的泡菜，就需要長一點的時間，

so you might want to leave it on the counter for another day or two.

所以你可能想在櫃檯上再放一兩天。

Just be sure to burp it in that time, and then from that point on, it's ready.

那段時間記得要放氣，到那時候，它就準備好了。

At this point, you do want to move it to the fridge just to slow down fermentation,

這時你要把它移到冰箱裡以減緩發酵速度，

but now you've always got a jar of kimchi in your fridge.

但現在你的冰箱裡隨時都有泡菜了。

It's good for months, and you can add it to just about everything.

它可以保存好幾個月，而且幾乎可以配任何東西吃。

It's gut-friendly, tangy, a bit spicy, and super wholesome.

它有益腸道、酸爽、帶點辛辣而且非常健康。

This recipe is linked for you in the description box below.

食譜連結我已經放在下方的資訊欄了。

we actually have a more traditional kimchi recipe on our website that uses more authentic ingredients and methods.

我們網站上其實有更傳統的食譜，使用更道地的食材和方法。

But this was just meant to be a beginner-friendly version.

但這只是想做一個對新手友好的版本。

In any case, both are on the website for you.

無論如何，兩種版本網站上都有。

The links are in the description box below.

Thanks so much for hanging with me today, friends.

朋友們，感謝你們今天的陪伴。

Pick Up Limes signing off, and I'll see you in the next video.

Pick Up Limes 下台一鞠躬，我們下部影片見。      