Чимчи – Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)

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Nataniel
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    English name: Napa cabbage kimchi
    Korean name: 통배추김치
    Romanized: Tongbaechu-kimchi
    Other Korean name(s): 김치 (kimchi), 배추김치 (baechu-kimchi), 포기김치 (pogi-kimchi)

    Categories: cold, fermented, kimchi, preserved side dish, side dish, spicy
    Made with: Asian chives, carrot, fermented salted shrimp, fish sauce, garlic, ginger, green onion, hot pepper flakes, Korean radish, napa cabbage, onion, salt, sugar, sweet rice flour, Turbinado sugar, water, water dropwort,

    Ingredients

    Makes about 8 pounds (3.6 kg) of Kimchi
    For salting cabbage:

    6 pounds napa cabbage (3 to 4 heads of medium napa cabbage)
    ½ cup Kosher salt

    For making porridge:

    2 cups water
    2 tablespoons sweet rice flour (glutinous rice flour)
    2 tablespoons turbinado sugar (brown or white sugar)

    Vegetables:

    2 cups radish matchsticks
    1 cup carrot matchsticks
    7 to 8 green onions, chopped
    1 cup chopped Asian chives (buchu), optional (substitute with 3 green onions, chopped)
    1 cup water dropwort (minari), optional

    Seasonings and spices:

    ½ cup garlic cloves (24 garlic cloves), minced
    2 teaspoon ginger, minced
    1 medium onion, minced
    ½ cup fish sauce
    ¼ cup fermented salted shrimp (saeujeot) with the salty brine, chopped
    2 cups hot pepper flakes (gochugaru)

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