韩国泡菜Korean Kimchi

  • Prep Time
    30 Mins
  • Cook Time
    15 Mins
  • Type
  • View
    79

泡菜在完成后,收在冰箱里也会继续发酵,收1-2个月都没问题。

Ingredients

材料A

Ingredients A

材料B:泡菜水

Ingredients B:Kimchi paste water

材料C

Ingredients C

材料D

Ingredients D

    Directions

    Step 1

    把大白菜对半切开,然后小心掀开叶片,撒入盐。Cut Napa cabbage into half and carefully lift each leaf of the cabbage leaves up and sprinkle salt over.

    Step 2

    将大白菜装在大容器里2小时,以让它出水。Put the entire portion of salted cabbage on a big plate. Set aside for 2 hours (this is for the salt to extract moisture from the cabbage).

    Step 3

    在水龙头下冲洗大白菜,洗掉盐味,然后扭干,再让它滴干。Put the entire portion of salted cabbage on a big plate. Set aside for 2 hours (this is for the salt to extract moisture from the cabbage).

    Step 4

    把材料B的水煮滚,加入糯米粉,煮至稠厚加入黄糖,煮至汤汁发亮即可,待完全冷却后加入材料C,搅拌均匀。Put the entire portion of salted cabbage on a big plate. Set aside for 2 hours (this is for the salt to extract moisture from the cabbage).

    Step 5

    将混合材料抹涂在大白菜叶上。Spread combined mixture evenly on each leaf of the cabbage.

    Step 6

    然后把大白菜装进容器里,盖紧,收入冰箱1-2晚即可享用。Arrange the prepared cabbage in a container and put in refrigerator for at least 1-2 nights, and it is ready for consumption after that.

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