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  • Making Kimchi traditionally requires a lot of time to ferment, but I've figured out an easier way to make it in just 3 days!

    做泡菜傳統上需要大量的時間來發酵,但我想出了一個更簡單的方法,只需3天就能做出來!

  • It's a Korean side dish that will amplify almost any dish.

    這是一道韓式配菜,幾乎可以放大任何菜餚。

  • Before we start be sure to follow me on Instagram at Honeysucklecatering and on snapchat at HoneysuckleBee to follow my latest cooking and eating adventures!

    在我們開始之前,請務必在Instagram上關注我的Honeysucklecatering和snapchat上關注我的HoneysuckleBee,以瞭解我最新的烹飪和飲食冒險。

  • Here, I have a head of Napa cabbage weighing in at about 3 lbs.

    這裡,我有一頭納帕捲心菜,重約3磅。

  • I'll cut it into quarters and give the bottom layers another cut so we don't have any large pieces.

    我把它切成四分之一,再給底層切一刀,這樣就不會有大塊的東西了。

  • I'll wash and drain my chopped cabbage, then little by little add some into a large bowl, and then sprinkling a generous amount of kosher salt with each layer.

    我會把切好的白菜洗淨瀝乾,然後一點一點的往大碗里加一些,然後每一層都撒上大量的猶太鹽。

  • I'm using about 1/2 cup of kosher salt for the whole process.

    整個過程中我用了大約1/2杯的猶太鹽。

  • Once I'm done salting the cabbage, I'll mix it up one more time, then let it sit for about an hour.

    等我把大白菜醃製好了,我再把它拌一拌,然後放一個小時左右。

  • The salt will draw all the moisture from the cabbage, leaving you with a lifeless and limp looking cabbage like this.

    鹽會把卷心菜的水分全部吸走,讓你的捲心菜看起來毫無生氣,軟綿綿的,就像這樣。

  • I'll rinse and wash the salt out 3 more times, and finally let it drain before moving on with the next step.

    我再衝洗3遍,把鹽洗出來,最後讓它瀝乾再進行下一步。

  • Now for the kimchi paste.

    現在是泡菜醬。

  • I'm going to start with 5-6 cloves of garlic, which I'll peel by shaking between these two metal bowls.

    我先用5-6瓣大蒜,我會在這兩個金屬碗之間搖晃著去皮。

  • This is a cool trick to peel your garlic easily without having any stinky hands.

    這是一個很酷的小技巧,可以輕鬆地剝開大蒜,而不會有任何的臭手。

  • One medium sized onion that I'll peel, quarter, and add to a blender, half of a Korean or Asian pear that I'll peel and core.

    一箇中等大小的洋蔥,我會把它去皮、四分之一,然後放入攪拌機,半個韓國梨或亞洲梨,我會把它去皮、去核。

  • This Asian pear will give it a natural, subtle hint of sweetness.

    這種亞洲梨會給人一種自然、微妙的甜味。

  • If you can't find this you can sub for Kiwi, Pineapples, or even Apples.

    如果你找不到這個,你可以用獼猴桃、菠蘿、甚至蘋果來代替。

  • A piece of ginger about 2 inches long, 2 tsps of sugar, a quarter cup of fish sauce, half a cup gochugaru which is korean chili pepper flakes.

    一塊約2英寸長的生薑,2茶匙糖,四分之一杯魚露,半杯辣椒片。

  • I don't recommend subbing it for red chili pepper flakes you find at the supermarket cause it's totally different.

    我不建議用你在超市找到的紅辣椒片代替它,因為它完全不同。

  • You can find this at any Asian market.

    你可以在任何一個亞洲市場找到這個。

  • A quarter cup of water, a quarter cup of cooked white rice and then give everything a whirl.

    四分之一杯水,四分之一杯煮熟的白米飯,然後把所有的東西都攪拌一下。

  • I'm looking for a thick paste that will spread easily over the Kimchi.

    我想找一種容易塗抹在泡菜上的稠糊。

  • And last but not least, I'll add a tbsp of salted shrimp to give it that unique salty flavor.

    最後,我會加一大匙鹹蝦,讓它有獨特的鹹味。

  • This is totally optional if you don't want it in there.

    如果你不希望它在那裡,這是完全可選的。

  • I'll give it one more blend and then it's ready to mix.

    我再調一調,然後就可以混合了。

  • But before we start mixing everything together, I'm peeling and shredding 1 carrot with my mandolin, and slicing 2 stalks of green onions.

    但在我們開始把所有東西混在一起之前,我要用我的曼陀林把1根胡蘿蔔削皮切絲,把2根蔥切成片。

  • I'll add those into the bowl with my wilted cabbage then I'll pour my pepper paste all over the vegetables, then mix it really well by hand.

    我會把這些菜和我的蔫白菜一起放進碗裡,然後把我的辣椒醬倒在蔬菜上,然後用手攪拌均勻。

  • I'm wearing these cute pink gloves so I don't stain or burn my hands with the hot pepper sauce.

    我戴著這雙可愛的粉色手套,這樣我就不會被辣椒醬弄髒或燙傷手了。

  • Finally the most important step is letting the kimchi ferment.

    最後最重要的一步就是讓泡菜發酵。

  • I'll add it into this air tight container, and let it sit for 3 days to 1 week.

    我會把它加入到這個密封的容器裡,然後讓它放置3天到1周。

  • It's really best after a week but you can start eating it after 3 days when the flavors develop.

    真的是一週後最好吃,但3天后味道發展起來就可以開始吃了。

  • I like to enjoy this with japchae or bulgogi, but it's really delicious over plain rice too.

    我喜歡吃這道菜,也喜歡吃泡飯,但在白飯上吃也很好吃。

  • Or you can go crazy and add it to my Soba Stir Fry recipe!

    或者你也可以瘋狂的把它加到我的蕎麥麵炒菜譜中去!

  • Have you ever made kimchi before? What has your experience been like?

    你以前做過泡菜嗎?你的經驗是怎樣的?

  • Comment below and don't forget to subscribe for more healthy and delicious recipes.

    下面評論,別忘了訂閱更多健康美味的食譜。

  • Thanks for watching and I'll see u next time. Bye!

    謝謝你的觀看,我們下次再見。拜拜!

Making Kimchi traditionally requires a lot of time to ferment, but I've figured out an easier way to make it in just 3 days!

做泡菜傳統上需要大量的時間來發酵,但我想出了一個更簡單的方法,只需3天就能做出來!

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B2 中高級 中文 美國腔 泡菜 捲心菜 辣椒醬 亞洲 發酵 切成

Easy Kimchi Recipe | HONEYSUCKLE

  • 925 40
    Courtney Shih 發佈於 2019 年 07 月 30 日
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