Salad? or Kimchi? super Delicious! A modern Kimchi with simple ingredients easy to find anywhere.
Kimchi is so hard to make. There are so many ingredients.
Most people have only eaten kimchi made by someone else, and have never made it themselves.
How can I make it easier and more convenient to make and eat kimchi... I've been thinking about it a lot over the past 10 years of living abroad. I've prepared a recipe for kimchi that tastes as Korean as possible with minimal ingredients, and also tastes refreshing and cool to suit the tastes of today's young people.
It doesn't compare to kimchi made in Korea with really good and many ingredients and deep flavors, but it's a refreshing, cool, salad-like kimchi that appeals to today's kids. My daughter, who was born and raised abroad, will only eat kimchi that I make, so if you're having trouble finding kimchi ingredients in your country, you should definitely give it a try.
[ Ingredients ]
3 kg Cabbage (3 heads of European cabbage)
1 cup coarse sea salt
2 Western pears, 250g
1 apple, 150g
1 onion, 140 g
20 g ginger
80 g garlic cloves
1 cup (200 ml) fish sauce
glutinous rice porridge (300 ml water 30 g (3 T) glutinous rice flour)
12 g (1 T) salt
50 g (4 T) sugar
100 g green onion
140 g (2/3 cup) red pepper flakes
2 T sesame seeds
[How to make it ]
1. Cut 3 kilograms of Cabbage into appropriate size pieces and marinate well with coarse sea salt.
2. Marinate for about 3 hours, mixing up and down once an hour.
3. Make glutinous rice porridge and chill. If you don't have glutinous rice flour, you can use wheat flour or leftover rice.
4. Make the marinade by blending the apple, pear, onion, garlic, ginger, and fish sauce together in a blender.
5. Add the glutinous rice porridge and green onions to the mixture, and add the red pepper flakes to finish the seasoning.
6. Wash the well-pickled cabbage with water and drain it well.
7. Combine with the prepared seasoning and mix well, and the kimchi is ready.
8. Unlike kimchi that is made for long-term aging, you can eat it immediately after aging in the refrigerator for about a day.
9. If you store it for too long, it may lose its flavor, so make a small amount that can be consumed within 3 weeks.
[Alternative liquid kimchi recipe for vegetarians]
1. make kombu stock by boiling 1 kombu in a cup of water for about 10 minutes.
2. Add two tablespoons (30ml) of soy sauce to the perfectly cooled kelp stock to use as a liquid salt substitute.
3. Taste the finished kimchi seasoning and add salt if it is not salty enough.
Enjoy~~~!!!!
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[ Music and font used ]
Subtitle font : Mapo flower island
Audio File Title: Acoustic guitar logo (pixabay)
[ Shooting equipment and software ]
Panasonic Lumix GH5m2
Panasonic Leica 12-60mm Lens
Amaran P60x
Davinci Resolve 18 Studio
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