Home » 健康食谱 » Healthy Fermented Dish » 韩式养生泡菜 | Healthy Korean Style Kimchi

韩式养生泡菜 | Healthy Korean Style Kimchi

中文English

韩式养生泡菜

材料:

  • 大白菜(黄芽白) – 1至1.5kg
  • 白萝卜 – 1条(大)
  • 盐 – 适量
  • 青葱 – 1把

泡菜酱料:

  • 姜 – 1至3根(拇指大)
  • 蒜头 – 3瓣
  • 红葱头 – 3至5粒
  • 昆布海菜 – 2片(大约掌心的大小,浸泡在水30分钟)
  • 红苹果 – 1至2 粒
  • 黄梨 – 1粒(小)
  • 味噌 – 1汤匙
  • 甜椒粉(sweet paprika) – 4汤匙
  • 辣椒粉(cayenne pepper) – 1汤匙(依据口味)
  • Dr Ros 古方/恩典酵素 – 2汤匙

做法:

  1. 将菜洗干净滴干,一片片拔开或切4份
  2. 把盐抹在每片菜叶上,尤其是头比较厚的部分
  3. 让菜慢慢脱水,直到菜变柔软(可以置放重物压 在菜上 ,促成脱水)
  4. 把菜用清水冲洗,扭干,备用
    (剩下的盐水可收存置放冰箱,煮汤或烹饪时当盐水使用)
  5. 把酱料食材加入一杯泡昆布的水和浸泡菜的盐水放进搅拌机,打成酱。
  6. 把酱涂抹在每片菜,加入切成小段的青葱装入陶锅或玻璃瓶,盖紧。
  7. 放在室温发酵2天,过后放进冰箱,泡菜还会慢慢发酵。

备注:

  • 泡菜太酸了可以拌酱(芝麻酱,味噌,芝麻油,芝麻籽)或用来烹饪煮汤。
  • 煮过的就没有益生菌了。
  • 不吃五辛素食者,青葱、蒜头和小葱头可免,同时可以增加姜的分量和甜椒粉。

Healthy Korean Style Kimchi

Ingredients:

  • Napa babbge – 1 to 1.5kg
  • White raddish – 1 (± 400g)
  • Salt – according to taste
  • Scallion – 1 handful

Kimchi paste:

  • Ginger – 1 to 3 (thumb size)
  • Garlic – 3 cloves
  • Shallot – 3 to 5 cloves
  • Kombu seaweed – 2 pieces (palm size, pre-soak in water for 30 mins)
  • Red apple – 1 to 2
  • Pineapple – 1 (small)
  • Miso – 1 tbsp.
  • Sweet paprika – 4 tbsp.
  • Cayenne pepper – 1 tbsp. (according taste)
  • Dr Ros Classic / Graceful enzyme

Method:

  1. Clean all napa cabbage thoroughly and dry it, cut into 4 parts or individual stalks)
  2. Apply salt on every stalk of the cabbage,especially the stem
  3. Let the cabbage dehydrate and become soft (you can place heavy objects on the salted cabbage to promote dehydration)
  4. Rinse the cabbage with water, twist it to dry and ready to use
    (The remaining salt water can be stored in the refrigerator, used as salt water for cooking).
  5. Blend all kimchi paste ingredients with a cup of kombu water and salt water to make kimchi sauce.
  6. Spread the sauce on each stalk of cabbage, add some cut scallions and put to the porcelain pot or glass jar, and close it tightly.
  7. Let it place at room temperature for 2 days, then refrigerate, the kimchi will slowly ferment.

Remarks:

  • Mixed with some sauce (tahini, miso, sesame oil, sesame seeds) if the kimchi is too sour or boil into soup.
  • There are no more probiotics if cooked.
  • For vegetarian, scallion, garlic and shallots can be discarded, add more ginger and sweet pepper powder.

Comments are closed.