Home » General » 水泡菜 | Nabak Kimchi Recipe

水泡菜 | Nabak Kimchi Recipe

中文English

水泡菜

(以下食材份量适用于2至3公升容器,食材分量可依据个人使用容器容量调整)

材料:

  • 大白菜(黄芽白)600克
  • 白萝卜 – 150 克
  • 胡萝卜 – 2 至 3 粒
  • 红萝卜 – 50 克
  • 白洋葱 – 1 粒(中小)
  • 青葱 – 1 根
  • 青辣椒 – 1 至 2 条
  • 灯笼椒(各种颜色) – 各1 小瓣
  • 蒜头 – 2至 3 瓣
  • 姜 – 30 克
  • 红苹果 – 1 粒 (选择性,让泡菜更鲜甜)
  • 海盐 – 2 至 3 汤匙

腌制液食材:

  • 酵素养水 – 1 公升
  • 酵素养盐 – 4 汤匙
  • 古方酵素 – 2 汤匙
  • 韩国辣椒粉 / 卡宴辣椒粉 – 3 至4 汤匙(依据个人口味)

容器:

2至3公升密封玻璃罐

脱水大白菜做法:

  1. 将冲洗好的大白菜沥干,切成片状(中等),再放入盆碗中
  2. 把海盐撒在大白菜上,再用手轻轻捞均匀
  3. 轻轻的用手压一压,让大白菜脱水
  4. 让大白菜置放一边继续脱水,大约半个小时
    (用一个大盘盖在大白菜上,再加一些的重量施压,加速脱水)
  5. 脱水好的大白菜用水冲洗额外盐分,挤干备用

其他蔬果食材预备:

  1. 白萝卜、胡萝卜和白洋葱切片备用
  2. 红萝卜、青辣椒、灯笼椒和红苹果切丝备用
  3. 蒜头切碎备用
  4. 姜磨泥或切碎备用
  5. 青葱切小段备用

食材腌制:

  1. 把液腌制液食材(养水、养盐、古方酵素及辣椒粉)放入玻璃容器里,搅拌均匀
  2. 把脱水大白菜以及其他蔬果食材慢慢的放入腌制液里浸泡
  3. 可用一片大白菜叶铺在上面避免腌制食材接触空气,以免发霉
  4. 盖好容器瓶盖,置放3至5天后即可食用或存放冰厨

Nabak Kimchi Recipe

(for 2-3L jar)

Ingredients:

  • Napa Cabbage (Chinese cabbage) –  600 g
  • White radish – 150 g
  • Red radish – 2 to 3 head
  • Carrot – 50 g
  • Onion – 1 (medium)
  • Spring onion – 1 stalk
  • Green chilli – 1 to 2
  • Capsicum – 100 g (mixed colour)
  • Garlic – 2 to 3 cloves
  • Ginger – 30 g
  • Red apple – 1 (optional, adds a hint of fruitiness to the kimchi)
  • Sea salt – 2 to 3 tbsp.

Brine:

  • Enzyme salt – 4 tbsp.
  • Enzyme water – 1 L
  • Classic enzyme – 2 caps
  • Gochu-garu / cayenne pepper – 2 to 3 tbsp.

Container:

air tight glass jar (2 to 3 L)

Dehydrated cabbage Method:

  1. Rinse and drain the Chinese cabbage, cut into medium size and place in a bowl
  2. Sprinkle sea salt on the Chinese cabbage and toss it gently with your hands
  3. Press it gently with your hands to dehydrate the Chinese cabbage
  4. Let the Chinese cabbage set aside and continue to dehydrate for about half an hour
    (Cover Chinese cabbage with a large plate, add some weight to accelerate dehydration)
  5. Rinse the dehydrated Chinese cabbage with water to remove the extra salt, gently squeezed to dry

Preparation for other ingredients:

  1. Sliced white radish, red radish and onion
  2. Shred carrot, green chilli, capsicum and red apple
  3. Chop the garlic and ginger
  4. Cut the spring onions into sections

Pickling:

  1. Mixed all brine ingredients thoroughly in the glass jar
  2. Slowly put the dehydrated Chinese cabbage and other vegetable into the brine
  3. Place a large piece of cabbage on top to avoid the ingredients expose to air and become mouldy
  4. Cover the container lid, serve or refrigerate after 3 to 5 days

Comments are closed.