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！