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食材:
大白菜1000克
白萝卜200克
胡萝卜200克
粗盐1/2杯
酱料：
白萝卜150克
红色甜椒150克
番茄250克
微辣红辣椒100克
干香菇10克
柿饼150克
苹果200克
梨200克
生姜30克
红薯200克
细辣椒粉1杯
粗辣椒粉1杯
酱油3汤匙
盐3汤匙（根据咸度调节）
做法：
1. 将白菜切段，用盐腌制2小时，用水冲洗三次，最后再用纯净水洗净沥干，可用蔬菜甩干机把蔬菜的水分甩干
2. 红薯去皮蒸熟，放凉备用，干香菇泡软后焯水
3. 苹果、梨、红甜椒、番茄切块
4. 胡萝卜切丝，辣椒切段，姜切碎或磨成泥
5. 白萝卜中间部分切丝，其它边角料切块打碎做泡菜酱用（如果皮干净，尽量不去皮）
6. 柿饼尽量买软一点的。如果是柿子上市的季节，可用新鲜的软柿子果肉代替柿饼
7. 酱料的块状食材和辣椒一起用料理机打成泥，倒入盆中，加入两种辣椒粉、生姜泥，混合制成泡菜酱料，如果生姜碎切的不够细，可以一起放入料理机。
8. 根据口味加入适量盐，要比正常咸度稍微偏咸一些
9. 将白菜与泡菜酱料混合，放入密封容器中，但尽量避免玻璃罐，发酵产生的气体容易使容器裂开。如果买不到泡菜专用容器，密封保鲜盒是不错的选择。
10. 室温发酵一天，然后放入冰箱冷藏，二十天以后食用口感和营养成分都是最佳状态，而且辣白菜的亚硝酸盐也会逐渐降低，相对安全。
11. 冰箱冷藏，时间尽量不超过3个月。
12. 如果条件允许，尽量分小罐发酵，打开后尽快食用
Ingredients:
• Cabbage 1000 grams
• White radish 200 grams
• Carrots 200 grams
• Coarse salt 1/2 cup
Sauce:
• White radish 150 grams
• Red sweet pepper 150 grams
• Tomatoes 250 grams
• Mild red chili peppers 100 grams
• Dried shiitake mushrooms 10 grams
• Persimmons 150 grams
• Apples 200 grams
• Pears 200 grams
• Ginger 30 grams
• Sweet potatoes 200 grams
• Fine chili powder 1 cup
• Coarse chili powder 1cup
• Soy sauce 3 tablespoons
• Salt 3 tablespoons (adjust according to taste)
Instructions:
1. Cut the cabbage into segments, marinate with salt for 2 hours, rinse three times with water, and finally wash thoroughly with clean water. Use a vegetable spinner to remove excess water from the vegetables.
2. Peel and steam the sweet potatoes, let them cool, and blanch the soaked shiitake mushrooms.
3. Cut apples, pears, red peppers, and tomatoes into chunks.
4. Shred carrots, cut chili peppers into strips, and finely chop or grind ginger.
5. Shred the middle part of the white radish, and cut the remaining edges into pieces for making kimchi sauce (if the skin is clean, try not to peel).
6. Choose soft persimmons if possible. If it's persimmon season, you can use fresh soft persimmon pulp instead of dried persimmons.
7. Use a food processor to blend the chunky ingredients of the sauce, including chili peppers, into a paste. Pour into a bowl, add both chili powders, ginger paste, and mix to create the kimchi sauce. If the ginger is not finely chopped, you can also add it to the food processor.
8. Adjust the salt to taste, slightly saltier than normal.
9. Mix the cabbage with the kimchi sauce and place it in a sealed container. Avoid glass jars if possible, as fermentation gases may cause the container to crack. If a dedicated kimchi container is not available, a sealed storage box is a good choice.
10. Ferment at room temperature for a day, then refrigerate. After 20 days, the kimchi will have the best texture and nutritional content. The nitrate content in kimchi will gradually decrease, making it relatively safe.
11. Refrigerate, and try to consume within 3 months.
12. If possible, ferment in small jars. Consume promptly after opening.
28 сен 2024
