How to Make Easy Kimchi at Home 简单易做的韩式泡菜

【西雅图美食】第85期: 简单易做的韩式泡菜 How to Make Easy Kimchi at Home
[Full Transcript]
Hello everyone, I'm gourmet sister, welcome to my kitchen.
Today I'm going to share with you how to easily make a delicious and healthy Korean kimchi.
First, I prepared a 2400g Chinese cabbage. 400 grams of green onion. 150 grams of ginger, 100 grams of garlic, one apple, one pear, and one lemon. 3/4 cup Korean chili powder.
At the same time, we also need 3/4 cup of fish sauce, 3/4 cup of brewed vinegar, 100 grams of salt, and 1/4 cup of sugar.
The first step is to clean the cabbage. We must wash it several times before we can eat it with confidence. After washing the cabbage, set it aside to control the moisture. Then we cut the cabbage into small pieces, which is not only convenient to eat, but also reduces the marinating time. After washing the cabbage, set it aside to control the moisture. Then we cut the cabbage into small pieces, which is not only convenient to eat, but also reduces the marinating time. Add 100 grams of salt to remove moisture from the cabbage. Mix evenly with your hands, try to evenly distribute the eyes on each piece of cabbage, so that the marinade is even. Well, set aside for about 40 minutes and let the salt force the moisture out of the cabbage. In the meantime, let's prepare other ingredients. Cut the shallots into sections. I have cleaned these ingredients in advance, so I won't show them one by one in order not to waste everyone's time. Shred apples. Ginger is also shredded. Roughly chop the pears into chunks because I'll be mashing it with the garlic in a food processor later. Squeeze out the lemon juice so it's easier to squeeze by rolling. Let me tell you a very important thing, don't forget to add lemon when making kimchi. The kimchi after adding lemon not only tastes more refreshing, but also the vitamin C in lemon can block the occurrence of nitrite, so it tastes healthier. Good lemon juice is ready. Good lemon juice is ready. We pick out the seeds inside. Set aside for later use. I'm going to use the food processor to puree the garlic and pear chunks now. Add 3/4 cup of brewing vinegar. 3/4 cup of fish sauce. Well, it's easy to prepare the sauce. The moisture of our Chinese cabbage also came out. To avoid being too salty, I added two bottles of mineral water to wash off some of the salt. You can also use cold boiled water, but you can't use the water directly from the faucet. The water in the faucet is not clean, and the kimchi is easy to break after use. Then squeeze the water out. In this way, most of the salt will flow out with the water. When we mix kimchi again, we can add appropriate salt according to our own taste. This makes it easier to control the saltiness of the kimchi. Well, all the cabbage squeezed out the excess water. Now add the spring onion we prepared, shredded apple, shredded ginger. Add lemon juice. White sugar. paprika. Lastly add the puree. Mix them well. After mixing it up, how about a piece to taste? Very good, the taste is very refreshing, the spiciness and saltiness are just right, no need to add salt. Friends can decide whether or not to add salt according to your own tastes. Our kimchi is ready. I take out a portion and I can start eating right away. Our own kimchi is safe, hygienic, healthy and affordable, and has a refreshing taste. Especially with the addition of lemon, there is no need to worry about the nitrite in the pickled vegetables. It is easy to eat and easy to make, which is much better than the purchased kimchi. The rest can be put in a bottle and put in the refrigerator. The kimchi can last for at least two weeks, which is very convenient and affordable. Pour the excess juice into the bottle, don't throw it away, these are the essence. Well, today I will share with you all here. Thank you for watching. See you next time.
大家好，我是美食姐姐，欢迎来到我的厨房。我今天要跟大家分享怎样简单制作一个既美味又健康的韩式泡菜。首先，我准备了一棵2400克的大白菜。葱400克。姜150克，蒜100克，苹果一个，梨一个，柠檬一个。韩国辣椒粉3/4杯。同时，我们还需要鱼露3/4杯，酿造醋3/4杯，盐100克，白糖1/4杯。第一步，先把大白菜清洗干净。我们一定要多清洗几遍，洗干净了吃起来才放心。白菜洗干净后要放在一边控干水分。然后我们把白菜切成小块儿，这样不仅吃起来方便，又能减少腌制的时间。白菜洗干净后要放在一边控干水分。然后我们把白菜切成小块儿，这样不仅吃起来方便，又能减少腌制的时间。加入100克的盐，去除白菜的水分。用手抓拌均匀，尽量让眼均匀地分布在每一块的白菜上，这样腌制的才均匀。好，放在一边大约40分钟，让盐把白菜的水分逼出来。这期间我们来准备别的食材。把青葱切段。这些食材我都提前清洗过了，为了不浪费大家的时间，我就不一一展示了。苹果切丝。姜也切成丝。把梨粗略地切成块状，因为待会儿我要用料理机将它和大蒜打成泥。把柠檬汁挤出来，这样滚压一下比较容易挤。告诉大家一个非常重要的事情，做泡菜一定不要忘记加柠檬。加了柠檬以后的泡菜，不但口感更清爽，并且柠檬中的维他命C可以阻断亚硝酸盐的发生，这样吃起来更健康。好柠檬汁准备好了。我们把里面的籽给它挑出来。放一边备用。我现在要用料理机把蒜和梨块儿打成泥。加入3/4杯的酿造醋。3/4杯的鱼露。好，很简单就把料汁准备好了。我们大白菜的水分也出来了。为了避免太咸，我加入了两瓶的矿泉水，清洗掉一部分的盐分。你也可以用凉开水，但是不能直接用龙头里的水，水龙头里的水不干净，用后泡菜容易坏。然后把水分挤掉。这样大部分的盐分就随着水流掉了，我们再拌泡菜的时候，可以根据自己的口味加适当的盐。这样做比较容易控制泡菜的咸淡。好，所有的白菜都挤去了多余的水分。现在加入我们准备好的葱段儿，苹果丝、姜丝。加入柠檬汁。白糖。辣椒粉。最后加入打好的调味汁。把他们调拌均匀。拌好以后拿一块儿尝尝味道如何？很好，味道很清爽，辣度和咸度正好，不用再加盐了。朋友们可以根据自己的口味决定需不需要再加盐。我们的泡菜做好了。我拿出一部分来，马上就可以开吃。我们自己做的泡菜，安全卫生，健康实惠，口感清爽，特别是加了柠檬，不用再担心腌菜的亚硝酸盐的问题，吃起来放心，并且做法简单，比买的泡菜好吃多了。剩余的可以装进瓶子里，放入冰箱中，一颗白菜做的泡菜，一家人吃至少可以吃两个礼拜，非常的方便实惠。把多余的料汁倒入瓶子里，不要扔掉，这些都是精华。好,今天我就跟大家分享到这里. 谢谢大家的收看, 我们下期再见。

Видео How to Make Easy Kimchi at Home 简单易做的韩式泡菜 канала 【西雅图美食】Meishi Jiejie's Kitchen