傳統韓國泡菜 家庭簡單做法(視頻)

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【新唐人北京時間2018年08月09日訊】韓國泡菜,很傳統的做法,以下視頻介紹有中英文翻譯,想要看中文翻譯,可按視頻右下角字幕,設置出現中文正體。

配料:
約8磅(3.6千克)的泡菜
醃白菜:

6磅大白菜
½杯鹽

2杯水
2湯匙甜米粉(糯米粉)
2湯匙糖(棕色或白糖)

2個蘿蔔或適量
1個胡蘿蔔或適量
7至8個蔥,切碎
1杯切碎的韭菜(buchu),可選(或3個蔥替代,切碎)

調味料和香料:

½杯蒜瓣,切碎
2茶匙生薑,切碎
1個中等洋蔥,切碎
½杯魚露
2杯辣椒(gochugaru)

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

6 pounds 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)

還有以下視頻示範:

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(責任編輯:張信燕)

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