Kimchi is a special food of Korean which
appears in almost every daily meal.I remember the first time I tried
kimchi in a Korean restaurant with my student Lee Sumi,I was impressed
immediately with this dish by its unforgettable taste,spicy and sour
mix together created a very special flavor for kimchi! Koreans have
hundreds of different kinds of kimchi, the most common kimchi is made by
cabbage,cabbage soaked into salty water to ferment then keep them in
the refrigerator.I love having kimchi with rice and tofu,it makes a
really great taste!
I found this recipe somewhere via internet and have done quite lots of fresh kimchi "made by me". Here is the method to make a good kimchi for your meals!
Ingredients:
1 cabbage (Chinese cabbage)
1/2 cup pear puree
1/4 cup fish sauce
100g spring onion (scallion)
1/2 cup glutinous rice powder porridge (well cooked)
1 tsp sugar
1 carrot
1 tbsp roasted sesame
1/4 cup garlic,finely chopped
1 cup chili powder
1 cup salt
1 tbsp ginger,chopped
1/4 cup onion puree
1 radish
Method:
-Cut the cabbage into 4,from root to tip,spring onion cut into 5cm each long.Radish,carrot cut into strings.Glutinous rice powder well-cooked.
-Dip cabbage in a salt water bowl then take out and toss with salt all over the cabbage.Leave for 3-4 hour then wash out.
-Mix all the spices (pear puree,onion puree, sugar, sesame, garlic, ginger, chili powder, fish sauce) with cooked glutinous rice powder.Add cut radish, carrots,scallions,mix well to make a fine kimchi mixture.
-Paste the mixture into each quarter of salted cabbage,fold them into 2 and placed in the box, preserving in the room temperature for about 8 hours and then keep in the refrigerator.
I found this recipe somewhere via internet and have done quite lots of fresh kimchi "made by me". Here is the method to make a good kimchi for your meals!
Ingredients:
1 cabbage (Chinese cabbage)
1/2 cup pear puree
1/4 cup fish sauce
100g spring onion (scallion)
1/2 cup glutinous rice powder porridge (well cooked)
1 tsp sugar
1 carrot
1 tbsp roasted sesame
1/4 cup garlic,finely chopped
1 cup chili powder
1 cup salt
1 tbsp ginger,chopped
1/4 cup onion puree
1 radish
Method:
-Cut the cabbage into 4,from root to tip,spring onion cut into 5cm each long.Radish,carrot cut into strings.Glutinous rice powder well-cooked.
-Dip cabbage in a salt water bowl then take out and toss with salt all over the cabbage.Leave for 3-4 hour then wash out.
-Mix all the spices (pear puree,onion puree, sugar, sesame, garlic, ginger, chili powder, fish sauce) with cooked glutinous rice powder.Add cut radish, carrots,scallions,mix well to make a fine kimchi mixture.
-Paste the mixture into each quarter of salted cabbage,fold them into 2 and placed in the box, preserving in the room temperature for about 8 hours and then keep in the refrigerator.
Mình tìm công thức trên mạng và đã làm được nhiều mẻ kimchi "made in Vietnam".Sau đây là công thức và cách làm.Chúc mọi người thành công với món kimchi do chính tay mình làm nhé!
Nguyên liệu:
1 cây cải thảo
1/2 bát quả lê xay nhuyễn
1/4 bát nước mắm
100g hành hoa
1/2 bát cháo bột gạo nếp (bột nếp quấy chín)
1 tsp đường
1 củ cà rốt
1 tbsp vừng rang chín
1/4 bát tỏi giã
1 bát ớt bột
1 bát muối hạt
1 tbsp gừng giã
1/4 bát hành tây xay nhuyễn
1 củ cải
Cách làm:
-Cải thảo bổ làm 4 từ gốc đến ngọn,hành cắt ngắn 5cm.Củ cải,cà rốt thái chỉ.Bột gạo nếp quấy chín kỹ.
-Nhúng cải thảo vào chậu nước muối,vớt ra,vẩy đều muối hạt và để cải ngấm muối từ 3-4 giờ.Sau đó rửa sạch cải.
-Trộn tất cả các loại gia vị (lê xay,hành tây xay,đường,vừng,tỏi,gừng,ớt bột,nước mắm)với bột nếp đã quấy chín.Thêm củ cải,cà rốt,hành hoa trộn đều thành nhân kimchi.
-Phết nhân kimchi lên từng lá cải,cuộn đôi lại xếp vào hộp,bảo quản trong môi trường tự nhiên 8 giờ sau đó giữ trong tủ lạnh,khi ăn cắt thành miếng nhỏ,có thể rắc thêm vừng rang nếu muốn.
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