泡菜

泡菜

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掌握这道简单的泡菜配方后相信您就再也离不开您的辣白菜了。泡菜是韩国的传统食物,由辣酱调味的白菜腌制而成,如今泡菜已经席卷亚洲,甚至在西方世界也日渐闻名起来。这个配方将告诉您如何制作出美味的韩式泡菜,您可以将它作为拌饭的配菜,或拉面和火锅里的调味配料,也可以直接当做咸菜食用。

材料

napa or chinese cabbage (hakusai)
fresh garlic chopped
fresh ginger chopped
green spring onions sliced
crushed chilli
sugar
salt

做法

  1. Start by cutting a whole napa or Chinese cabbage into smallish pieces and then wash them well before sprinkling a few tablespoons of salt evenly over the leaves.

  2. Immerse the salted cabbage leaves in cold water in a sealed container and leave overnight in the refrigerator.

  3. The following day, drain the cabbage leaves and rinse well. Add the cabbage to a large plastic bowl and then add approximately one tablespoon each of finely chopped garlic, ginger and spring onions. You also need to add about one teaspoon of crushed chilli and one tablespoon each of salt and sugar, depending on your spice/flavour preferences.

  4. Mix the ingredients together well in the plastic bowl. Rubber gloves can help with the irritation the chilli may cause on your hands. Make sure to rub the seasonings all over the cabbage leaves for even distribution of flavours.

  5. Once the seasonings have been added to the cabbage, you can place all the cabbage inside a sealable glass container and leave it at room temperature for 2-3 days before eating. This period will allow the cabbage to ferment giving it its characteristic taste and intense flavour. Remember to leave a small amount of space at the top of the container to allow the kimuchi to expand while it ferments.

小贴士

- Making kimchi can be slightly time-consuming due to the time you have to wait for the cabbage to start fermenting. Of course, many people prefer the taste of fresh kimchi which hasn’t been fermented. If you prefer a less strong taste you can eat the kimchi immediately after you make it or after just one day of fermenting.

- If you don’t have the time to make kimchi from scratch, there are other options for you. Of course, the easiest is to buy premade kimchi packets. You can find these at the Japan Centre food shop in a variety of different flavours, including kimchi made from Korean radish.

- Kimchi is best served as a side dish to many Japanese or other Asian dishes. Try it with grilled teriyaki salmon with rice and miso soup, it’s delicious. And don’t forget to store the kimchi in the fridge and it should keep for approximately one month.