In this video, I am showing how to make Kimchi, traditional Korean napa cabbage (Chinese cabbage) pickle. Original recipe contain salted mini shrimp and fish sauce, but it can also be made without it, making it strictly vegan. I have learned from an old classmate, from Korea, who have learned the recipe from her mother.
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
Ingredients for Kimchi:
Napa cabbage (chinese cabbage) 2.4 kg
Salt 240 g
(10 % of the weight of napa cabbage)
Marinate:
- Mochiko (glutinous rice flour) 3 Tbsp
- Water 1/2 Cup
- Scallion 4-6 stalks
- Onion 1
- Carrot 2
- Daikon raddish 1/2
- Apple 1
- Ginger 50 g
- Garlic 4-6 cloves
- Fish sauce 3 Tbsp
- Salted mini shrimp 3 Tbsp
00:00 Intro
01:37 Ingredients
02:10 Making Shiratama-Dango
03:06 Preparing napa cabbage
06:51 Making rice mixture for the marinate
07:48 Preparing other vegetables
10:26 Making the spicy marinate for Kimchi
12:17 Combining the spicy marinate and napa cabbage
13:49 The result
15:04 Eating
17:38 Ending
18:39 Recipe
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Sound source: dova-s.jp/
7 июл 2024